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Nutrition Facts
Serving Size 1 (510g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons white wine vinegar mixed baby greens
Calories 566
Calories from Fat 204		(36%)
Amount Per Serving		%DV
	Total Fat 22.8g	35%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 10.5g
	Polyunsaturated Fat 6.9g
	Trans Fat 0.0g
Cholesterol 50mg		16%
Sodium 443mg		18%
Potassium 1947mg		55%
Total Carbohydrate 64.7g		21%
	Dietary Fiber 6.1g	24%
	Sugars 5.6g
Protein 26.1g		52%
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Scallop Salad W/Baby Red Potatoes & Creamy Vinaigrette

Recipe #367383 | 40 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Realtor by day, Chef by night
Apr 22, 2009

This is such a nice refreshing main dish salad for a warm spring or summer evening. It's different than the usual ways we serve scallops and that's what I like about it. You need to boil the potatoes and cool them completely so do this earlier in the day. I make the vinaigrette then, too so the flavors have time to blend. The chilling time is not included in the prep time so be sure to remember this. I found this one in a magazine a while back.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 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

Directions

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