“Easy yet impressive seafood salad, adapted from a Bon Appetit recipe. I make the dressing and boil the potatoes the night before, then complete the recipe the next day just before serving. Preparation time does not include cooling time. I generally make with fresh chives from my herb garden in the summer and with my seafood seasoning mixture in the winter.”

Ingredients Nutrition


  1. For best results, make dressing a few hours ahead of time to let flavors blend: whisk together vinegar through hot mustard; whisk in mayonnaise and cream; mix in chives or seafood seasoning; season with salt and pepper to taste.
  2. In large saucepan of boiling salted water, cook potatoes approximately 12 minutes until just tender; drain potatoes and let cool. Cut each potato crosswise into 4 slices.
  3. In large skillet over high heat, sauté potatoes in 2 tablespoons oil approximately 2 minutes until golden; transfer to plate with a slotted spoon.
  4. In same skillet, sauté scallops approximately 1 minute per side until just cooked through.
  5. In a large bowl, toss mixed greens with enough vinaigrette to coat; transfer to plates. Arrange scallops and potatoes on top of greens and drizzle rest of vinaigrette over scallops and potatoes.

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