|Potatoes||3 Large, peeled and cut into balls|
|Large mushrooms||1 Pound, quartered (500 Gram)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Oil||15 Milliliter (1 Tablespoon)|
|Fennel seed||1⁄4 Teaspoon (1 Milliliter)|
|Scallops||1 Pound (500 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Sour cream||45 Milliliter (5 Tablespoon)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Chopped pimento||15 Milliliter (1 Tablespoon)|
|Lemon||1 , juiced|
Place potato balls in saucepan, season with salt and pour in enough cold water to cover.
Bring to boil.
Continue cooking 5 minutes over medium heat.
Add mushrooms, 1 tbsp (15 ml) lemon juice, oil and fennel seed; continue cooking 2 minutes.
Drop in scallops and finish cooking 1 minute.
Drain well and transfer boiled ingredients to salad bowl; sprinkle with parsley.
Squeeze in juice of 1 lemon and season well.
Mix in sour cream, mustard and pimento; toss until all is evenly coated.