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Scallop Potato Salad

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

Scallop Potato Salad – recipe

Ingredients

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Prepare the Potato Salad

  • Fingerling potatoes 1.5 lbs
  • Shallots, chopped 2 Tbsp
  • Capers, finely chopped 2 Tbsp
  • Hellmann's® Real Mayonnaise 4 x 1 gal 1 cup
  • Salt and Pepper, to taste
  • Lemon (zest and juice) 1 each

Prepare Tomatoes

  • Grape tomatoes 2 cups
  • Salt and Pepper, to taste
  • Olive oil 2 Tbsp

Prepare Curry Oil

  • Curry powder 2 tsp
  • Olive oil 0.5 cup

Prepare the Scallops

  • Scallops 20 pieces
  • Olive oil, as needed

Finish the Dish

  • Potato salad, prepared
  • Dried tomatoes, prepared
  • Pan roasted scallops, prepared
  • Frisee salad 1 cup
  • Micro greens 0.5 cup
  • Watercress 0.5 cup
  • Curry oil, as prepared

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.