Scallop Salad W/Baby Red Potatoes & Creamy Vinaigrette Recipe

Name: Scallop Salad W/Baby Red Potatoes & Creamy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; ½ cup mayonnaise; 1 tablespoon whipping cream; 2 tablespoons finely chopped fresh chives; salt and pepper; 8 small red potatoes; 1 lb medium sea scallops (about 16); 1 (10 ounce) bag mixed baby greens; 2 green onions, sliced thinly

Servings: persons

3 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
½ cup mayonnaise
1 tablespoon whipping cream
2 tablespoons finely chopped fresh chives
salt and pepper
8 small red potatoes
1 lb medium sea scallops (about 16)
1 (10 ounce) bag mixed baby greens
2 green onions, sliced thinly

1
Whisk 1 Tbsp oil, vinegar and mustard together in medium bowl to blend.
2
Whisk in mayo, cream and chives.
3
Season to taste with salt and pepper.
4
Refrigerate until ready to use.
5
Cook the potatoes in a large saucepan of boiling salt water until just tender.
6
Drain and pat dry with paper towels.
7
Cool completely and cut crosswise into 4 slices.
8
Heat remaining 2 tablespoons oil in skillet over medium-high heat.
9
Add potatoes and saute until golden, about 2 or 3 minutes on each side.
10
Remove potatoes to plate.
11
Add scallops to same skillet and saute until just cooked through, about 1 or 2 minutes per side.
12
To serve, toss salad with some of the vinaigrette to coat and season with salt and pepper if needed.
13
Spoon a little salad onto each plate.
14
Arrange the scallops and potatoes on top of the salad and drizzle with the remaining vinaigrette.
15
Sprinkle the green onions over top of each salad and enjoy!

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, ½ cup mayonnaise, and more.

Yes, Scallop Salad W/Baby Red Potatoes & Creamy Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallop Salad W/Baby Red Potatoes & Creamy Vinaigrette

How did you like this recipe?

Frequently Asked Questions