Scallop And New Potato Salad
|Water||1 Cup (16 tbs)|
|Sea scallops||1⁄2 Pound|
|New potatoes||3 Cup (48 tbs)|
|Chopped broccoli florets||3⁄4 Cup (12 tbs)|
|Minced sweet red peppers||1⁄4 Cup (4 tbs)|
|Red onions||1⁄4 Cup (4 tbs), minced|
|Sunflower oil||1 1⁄2 Tablespoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Minced mint/1 1/2 teaspoons dried mint||1 Tablespoon|
|Minced dill/1 1/2 teaspoons dried dill||1 Tablespoon|
|Minced parsley||1⁄2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Mint leaves/Watercress / parsley sprigs||1 Teaspoon (For Garnish)|
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.
Serving size: Complete recipe
Calories 833 Calories from Fat 225
% Daily Value*
Total Fat 26 g39.4%
Saturated Fat 3.3 g16.5%
Trans Fat 0 g
Cholesterol 74.9 mg25%
Sodium 2329.1 mg97%
Total Carbohydrates 99 g33%
Dietary Fiber 15 g60%
Sugars 6.8 g
Protein 51 g102.6%
Vitamin A 187.8% Vitamin C 528.5%
Calcium 36.2% Iron 30.1%
*Based on a 2000 Calorie diet