STREAMING NOW: Chuck's Week Off

Scallop Salad W/Baby Red Potatoes & Creamy Vinaigrette

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“This is such a nice refreshing main dish salad for a warm spring or summer evening. It's different than the usual ways we serve scallops and that's what I like about it. You need to boil the potatoes and cool them completely so do this earlier in the day. I make the vinaigrette then, too so the flavors have time to blend. The chilling time is not included in the prep time so be sure to remember this. I found this one in a magazine a while back.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk 1 Tbsp oil, vinegar and mustard together in medium bowl to blend. Whisk in mayo, cream and chives. Season to taste with salt and pepper. Refrigerate until ready to use.
  2. Cook the potatoes in a large saucepan of boiling salt water until just tender. Drain and pat dry with paper towels. Cool completely and cut crosswise into 4 slices.
  3. Heat remaining 2 tablespoons oil in skillet over medium-high heat. Add potatoes and saute until golden, about 2 or 3 minutes on each side. Remove potatoes to plate.
  4. Add scallops to same skillet and saute until just cooked through, about 1 or 2 minutes per side.
  5. To serve, toss salad with some of the vinaigrette to coat and season with salt and pepper if needed. Spoon a little salad onto each plate. Arrange the scallops and potatoes on top of the salad and drizzle with the remaining vinaigrette. Sprinkle the green onions over top of each salad and enjoy!

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