Seared Scallop Salad

Seared Scallop Salad
Photo by Scott Phillips

Ingredients

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

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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network