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Scallop Potato Salad
Scallop Potato Salad – - Recipe

This simple, yet elegant appetizer has a great variety of flavors and textures that enhance the natural sweetness of the scallops.

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Ingredients per serving

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Prepare the Potato Salad

Prepare Tomatoes

  • Grape tomatoes 2.0 cups
  • Olive oil 2.0 Tbsp

Prepare Curry Oil

  • Curry powder 2.0 tsp
  • Olive oil 0.5 cup

Prepare the Scallops

  • Scallops 20.0 pieces
  • Olive oil, as needed

Finish the Dish

  • Potato Salad, Prepared
  • Dried Tomatoes, Prepared
  • Pan Roasted Scallops, Prepared
  • Frisee salad 1.0 cup
  • Micro greens 0.5 cup
  • Watercress 0.5 cup
  • Curry Oil, As Prepared

This simple, yet elegant appetizer has a great variety of flavors and textures that enhance the natural sweetness of the scallops.

...

Preparation

  1. Prepare the Potato Salad

    • Cut the potatoes in small cubes and blanch.
    • Mix the potato cubes with the shallot, capers and Hellmann's® Real Mayonnaise. Season with salt, pepper, fresh lemon zest and juice.

  2. Prepare Tomatoes

    • Cut the tomatoes in half and place on a sheet pan. Season with pepper, salt and olive oil.
    • Dry them for 3 hours at 185˚F (be sure that the moisture can get out of the oven).

  3. Prepare Curry Oil

    • Add the curry and oil together in a small pan and heat until warm and fragrant, set aside.
    • Pour the oil through a fine sieve.

  4. Prepare the Scallops

    • Season the scallops and pan fry on high heat with oil on both sides.

  5. Finish the Dish

    • Start plating with the potato salad.
    • Add the oven dried tomatoes and the pan roasted scallops.
    • Finish the dish with frisee salad, micro greens, watercress and curry oil.