Scallop And New Potato Salad Recipe
Scallop And New Potato Salad is a bergy and great, easy salad. My mom devoured it. Happy eating!
Summary
Main IngredientVegetable
Ingredients
1 lemon slice
1 whole clove
1 bay leaf
1 cup water
1/2 pound sea scallops
3 cups halved new potatoes
3/4 cup coarsely chopped broccoli florets
1/4 cup minced sweet red peppers
1/4 cup minced red onions
1 1/2 tablespoons sunflower oil
1 1/2 tablespoons lemon juice
1 tablespoon minced fresh mint or 1 1/2 teaspoons dried mint
1 tablespoon minced fresh dill or 1 1/2 teaspoons dried dill
1/2 tablespoon minced fresh parsley
1/2 teaspoon honey
1/4 teaspoon dry mustard thinly sliced radishes (garnish)
Mint, watercress, or parsley sprigs (garnish)
Directions
Place the lemon slice, clove, bay leaf, and water in a medium-size skillet.
Bring to a boil, add the scallops, and poach just until the scallops are cooked through, about 4 to 5 minutes.
Drain the cooked scallops, let cool, and cut into 1/4-inch slices.
Place the potatoes in a large saucepan with enough water to cover.
Bring to a boil, reduce heat, cover, and cook just until the potatoes are tender, about 10 to 15 minutes.
While the potatoes cook, steam the broccoli just until crisp-tender, about 3 to 4 minutes.
Rinse under cold water to stop the cooking.
To make the dressing, combine the peppers, onions, oil, lemon juice, mint, dill, parsley, honey, and mustard in a small bowl.
Stir until well combined.
To assemble the salad, place the hot potatoes and broccoli in a large mixing bowl and toss with the dressing.
When the mixture has cooled slightly, toss with the cooked scallops and chill immediately.
Bring to a boil, add the scallops, and poach just until the scallops are cooked through, about 4 to 5 minutes.
Drain the cooked scallops, let cool, and cut into 1/4-inch slices.
Place the potatoes in a large saucepan with enough water to cover.
Bring to a boil, reduce heat, cover, and cook just until the potatoes are tender, about 10 to 15 minutes.
While the potatoes cook, steam the broccoli just until crisp-tender, about 3 to 4 minutes.
Rinse under cold water to stop the cooking.
To make the dressing, combine the peppers, onions, oil, lemon juice, mint, dill, parsley, honey, and mustard in a small bowl.
Stir until well combined.
To assemble the salad, place the hot potatoes and broccoli in a large mixing bowl and toss with the dressing.
When the mixture has cooled slightly, toss with the cooked scallops and chill immediately.
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