Scallop Potato Salad
This simple, yet elegant appetizer has a great variety of flavors and textures that enhance the natural sweetness of the scallops.
Ingredients
Prepare Potato Salad
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Shallots, chopped 2 Tbsp
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Capers, finely chopped 2 Tbsp
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Fingerling Potatoes 1.5 lbs
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Lemon 1 each
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Salt and Pepper, to taste
Prepare Mini Roma Tomatoes
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Roma tomatoes, diced 2 cups
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Salt and Pepper, to taste
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Olive oil 2 Tbsp
Prepare Curry Oil
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Curry Powder 2 tsp
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Olive oil 0.5 cup
Prepare the Scallops
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Scallops 20 pieces
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Olive oil, as needed
To Serve
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Potato salad, prepared
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Dried tomatoes, prepared
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Pan roasted scallops, prepared
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Frisee Salad 1 cup
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Micro greens 0.5 cup
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Watercress 0.5 cup
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Curry oil, as prepared
Preparation
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Prepare 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.
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Prepare Mini Roma 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).
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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.
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Prepare the Scallops
- Season the scallops and pan fry on high heat with oil on both sides.
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To Serve
- 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.