Seared Scallop Salad

Seared Scallop Salad
Photo by Scott Phillips


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

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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