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
| Lemon slice | 1 | |
| Whole clove | 1 | |
| Bay Leaf | 1 | |
| Water | 1 Cup (16 tbs) | |
| Sea scallops | 1/2 pound | |
| 3 cups halved new potatoes | ||
| Broccoli florets | 3/4 Cup (16 tbs), coarsely chopped | |
| 1/4 cup minced sweet red peppers | ||
| Red onions | 1/4 Cup (16 tbs), minced | |
| Sunflower oil | 1 1/2 Tablespoon | |
| Lemon juice | 1 1/2 Tablespoon | |
| 1 tablespoon minced fresh mint or 1 1/2 teaspoons dried mint | ||
| 1 tablespoon minced fresh dill or 1 1/2 teaspoons dried dill | ||
| Minced parsley | 1/2 Tablespoon | |
| Honey | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon, thinly sliced | |
| 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.
Chef
