Scallop Salad with New Potatoes in Creamy Vinaigrette Recipe

Name: Scallop Salad with New Potatoes in 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; 1 teaspoon prepared hot English mustard; 1 teaspoon Dijon mustard; 1/2 cup mayonnaise; 1 tablespoon whipping cream; 2 tablespoons finely chopped fresh chives; 8 small red-skinned potatoes; 16 medium sea scallops (about 1 pound), halved horizontally; 5 ounces mixed baby greens; Additional chopped fresh chives

Servings: persons

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon prepared hot English mustard
1 teaspoon Dijon mustard
1/2 cup mayonnaise
1 tablespoon whipping cream
2 tablespoons finely chopped fresh chives
8 small red-skinned potatoes
16 medium sea scallops (about 1 pound), halved horizontally
5 ounces mixed baby greens
Additional chopped fresh chives

1
Whisk 1 tablespoon oil, vinegar and both mustards in medium bowl to blend.
2
Whisk in mayonnaise, then cream.
3
Mix in 2 tablespoons chives.
4
Season vinaigrette to taste with salt and pepper.
5
Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes.
6
Drain potatoes; pat dry with paper towels.
7
Cool completely.
8
Cut each potato crosswise into 4 slices.
9
Heat remaining 2 tablespoons oil in heavy large skillet over high heat.
10
Add potatoes and saute until golden, about 2 minutes per side.
11
Using slotted spoon, transfer potatoes to plate.
12
Add scallops to same skillet and saute until just cooked through, about 1 minute per side.
13
Toss mixed greens in large bowl with enough vinaigrette to coat.
14
Season salad to taste with salt and pepper.
15
Spoon salad onto center of plates.
16
Arrange scallops and potatoes atop salad.
17
Drizzle remaining vinaigrette around scallops and potatoes.
18
Sprinkle with additional chopped chives and serve.

412

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.

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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, 1 teaspoon prepared hot English mustard, 1 teaspoon Dijon mustard, and more.

Yes, Scallop Salad with New Potatoes in 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 with New Potatoes in Creamy Vinaigrette

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