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Scallop And New Potato Salad

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Scallop And New Potato Salad is a bergy and great, easy salad. My mom devoured it. Happy eating!
Ingredients
  Lemon slice 1
  Whole clove 1
  Bay leaf 1
  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
  Honey 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Mint leaves/Watercress / parsley sprigs 1 Teaspoon (For 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.

Recipe Summary

Ingredient: 
Vegetable

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