Scallop Potato Salad

Name: Scallop Potato Salad
Yield: 10
Ingredients: 750.0g Fingerling potatoes; 35.0g Shallot, small dice; 35.0g Capers; 1.0each Lemon; 0.0pinch Salt and pepper to taste; 250.0ml Hellmann's® Real Mayonnaise 4L 2 pack; 400.0g Grape tomatoes; 30.0ml Olive oil; 30.0g Curry Powder; 125.0ml Olive oil; 20.0each Scallops; 0.0ml Olive oil, as needed; 75.0g Frisee salad; 15.0g Micro greens; 17.0g Watercress

This simple, yet elegant appetizer has a great variety of flavors and textures that enhance the natural sweetness of the scallops.

...

Prepare Potato Salad

Fingerling potatoes 750.0 g
Shallot, small dice 35.0 g
Capers 35.0 g
Lemon 1.0 each
Salt and pepper to taste
Hellmann's® Real Mayonnaise 4L 2 pack 250.0 ml
Hellmann's® Real Mayonnaise 4L 2 pack
Buy it now

x

Sysco

Alimplus

Stewart Foodservice

Gordon Food Service

Costco Business Center

Wholesale Club

Flanagan

Pratts

Amazon

Food Service Direct

See more

Prepare Tomatoes

Grape tomatoes 400.0 g
Olive oil 30.0 ml

Prepare Curry Oil

Curry Powder 30.0 g
Olive oil 125.0 ml

Prepare the Scallops

Scallops 20.0 each
Olive oil, as needed

Finish the Dish

Frisee salad 75.0 g
Micro greens 15.0 g
Watercress 17.0 g

Main Course

Side

Delivery / Takeaway

Full Service Restaurants

Limited Service Restaurants

Senior Living

Hellmann's®

Commissary

Gluten free

Seafood

This simple, yet elegant appetizer has a great variety of flavors and textures that enhance the natural sweetness of the scallops.

...

Preparation

Prepare Potato Salad
- Cut the potatoes in small cubes and blanche them.
- Mix the potato cubes with the shallot, capers and mayonnaise. Season with pepper, salt, fresh lemon zest and juice.
Prepare Tomatoes
- Cut the tomatoes in half and place on a sheet pan. Season with pepper, salt and olive oil.
- Dry them for 3 hours at 90˚C (be sure that the moisture can get out of the oven).
Prepare Curry Oil
- Addthe curry and oil together in a small pan and heatuntil warm and fragrant, set aside.
- Pour the oil through a fine sieve.
Prepare the Scallops
- Season the scallops and pan fry the scallops on high heat with some oil on both sides.
Finish the Dish
- Start plating with the potato salad.
- Add the oven dried tomatoes and the pan roasted scallops.
- Finish the dish with some frisee salad, micro greens, water cress and prepared curry oil.