Ingredients
Prepare the Potato Salad
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Fingerling potatoes 1.5 lbs
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Shallots, chopped 2.0 Tbsp
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Capers, finely chopped 2.0 Tbsp
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Salt and Pepper, to taste
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Lemon (zest and juice) 1.0 each
Prepare Tomatoes
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Grape tomatoes 2.0 cups
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Olive oil 2.0 Tbsp
Prepare Curry Oil
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Curry powder 2.0 tsp
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Olive oil 0.5 cup
Prepare the Scallops
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Scallops 20.0 pieces
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Olive oil, as needed
Finish the Dish
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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 1.0 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 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.
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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).
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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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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.