Scallop Salad W/baby Red Potatoes & Creamy Vinaigrette

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 tablespoons wine vinegar
• 2 teaspoons dijon mustard
• 1/2 cup mayonnaise
• 1 tablespoon whipping cream
• 2 tablespoons finely chopped fresh chives
• salt and pepper
• 8 small red potatoes
• 1 lb medium sea scallops (about 16)
• 1 (10 ounce) bag mixed baby greens
• 2 green onions, sliced thinly

Recipe

• 1 whisk 1 tbsp oil, vinegar and mustard together in medium bowl to blend. whisk in mayo, cream and chives. season to taste with salt and pepper. refrigerate until ready to use.
• 2 cook the potatoes in a large saucepan of boiling salt water until just tender. drain and pat dry with paper towels. cool completely and cut crosswise into 4 slices.
• 3 heat remaining 2 tablespoons oil in skillet over medium-high heat. add potatoes and saute until golden, about 2 or 3 minutes on each side. remove potatoes to plate.
• 4 add scallops to same skillet and saute until just cooked through, about 1 or 2 minutes per side.
• 5 to serve, toss salad with some of the vinaigrette to coat and season with salt and pepper if needed. spoon a little salad onto each plate. arrange the scallops and potatoes on top of the salad and drizzle with the remaining vinaigrette. sprinkle the green onions over top of each salad and enjoy!