Scallop Salad Wbaby Red Potatoes Creamy Vinaigrette Recipes

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SCALLOP AND POTATO SALAD



Scallop and Potato Salad image

Easy yet impressive seafood salad, adapted from a Bon Appetit recipe. I make the dressing and boil the potatoes the night before, then complete the recipe the next day just before serving. Preparation time does not include cooling time. I generally make with fresh chives from my herb garden in the summer and with my seafood seasoning mixture in the winter.

Provided by echo echo

Categories     Potato

Time 31m

Yield 4 serving(s)

Number Of Ingredients 13

6 medium red potatoes
2 tablespoons oil
1 lb sea scallops, halved horizontally or 1 lb bay scallop
0.5 (12 ounce) bag mixed baby greens
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon prepared hot mustard
1/2 cup mayonnaise
1 tablespoon heavy cream
1 teaspoon seafood seasoning, mixture (Recipe #99882) or 2 tablespoons finely chopped fresh chives
salt
pepper

Steps:

  • For best results, make dressing a few hours ahead of time to let flavors blend: whisk together vinegar through hot mustard; whisk in mayonnaise and cream; mix in chives or seafood seasoning; season with salt and pepper to taste.
  • In large saucepan of boiling salted water, cook potatoes approximately 12 minutes until just tender; drain potatoes and let cool. Cut each potato crosswise into 4 slices.
  • In large skillet over high heat, sauté potatoes in 2 tablespoons oil approximately 2 minutes until golden; transfer to plate with a slotted spoon.
  • In same skillet, sauté scallops approximately 1 minute per side until just cooked through.
  • In a large bowl, toss mixed greens with enough vinaigrette to coat; transfer to plates. Arrange scallops and potatoes on top of greens and drizzle rest of vinaigrette over scallops and potatoes.

Nutrition Facts : Calories 549.2, Fat 22.8, SaturatedFat 4, Cholesterol 50.3, Sodium 440.6, Carbohydrate 60.8, Fiber 5.5, Sugar 5.2, Protein 25.6

SCALLOP SALAD WITH NEW POTATOES IN CREAMY VINAIGRETTE



Scallop Salad with New Potatoes in Creamy Vinaigrette image

Categories     Salad     Herb     Potato     Shellfish     Appetizer     Sauté     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

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

Steps:

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

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