Seared Scallop Salad

Seared Scallop Salad
Photo by Scott Phillips


  • 1 tsp. Dijon mustard
  • Pinch sugar
  • 5 cups mesclun or 2 large bunches watercress, trimmed, rinsed, and dried
  • 5 small new potatoes, boiled until tender, cut in half or quarters if large, and kept warm
  • 1 Tbs. unsalted butter
  • ¼ cup dry white wine or vermouth
  • 1 Tbs. finely chopped fresh chives
  • + 6 more ingredients
    • 3 Tbs. extra-virgin olive oil
    • 1 lemon
    • Coarse salt (preferably sea salt) and freshly ground black pepper
    • 1 Tbs. heavy cream
    • ¾ lb. large sea scallops, patted dry (see How to buy the best sea scallops)
    • 2 Tbs. olive oil

Grate the zest from the lemon, reserve it, and squeeze the juice from half the lemon into a large bowl. Add the mustard and cream, whisking to blend. Slowly add the extra-virgin olive oil, whisking until thickened. Season with the sugar, salt, and pepper. Add the cooked potatoes and toss to coat....

View full recipe at Fine Cooking


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