Scallop Potato Salad

Name: Scallop Potato Salad
Yield: 10
Ingredients: 1.5lbs Fingerling potatoes; 2.0Tbsp Shallots, chopped; 2.0Tbsp Capers, finely chopped; 1.0cup Hellmann's® Real Mayonnaise 1 gal 4 pack; 0.0x Salt and Pepper, to taste; 1.0each Lemon (zest and juice); 2.0cups Grape tomatoes; 2.0Tbsp Olive oil; 2.0tsp Curry powder; 0.5cup Olive oil; 20.0pieces Scallops; 0.0each Olive oil, as needed; 0.0 Potato Salad, Prepared; 0.0 Dried Tomatoes, Prepared; 0.0 Pan Roasted Scallops, Prepared; 1.0cup Frisee salad; 0.5cup Micro greens; 0.5cup Watercress; 0.0 Curry Oil, As Prepared

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

...

Prepare the Potato Salad

Fingerling potatoes 1.5 lbs
Shallots, chopped 2.0 Tbsp
Capers, finely chopped 2.0 Tbsp
Hellmann's® Real Mayonnaise 1 gal 4 pack 1.0 cup
Hellmann's® Real Mayonnaise 1 gal 4 pack
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Salt and Pepper, to taste
Lemon (zest and juice) 1.0 each

Prepare Tomatoes

Grape tomatoes 2.0 cups
Olive oil 2.0 Tbsp

Prepare Curry Oil

Curry powder 2.0 tsp
Olive oil 0.5 cup

Prepare the Scallops

Scallops 20.0 pieces
Olive oil, as needed

Finish the Dish

Potato Salad, Prepared
Dried Tomatoes, Prepared
Pan Roasted Scallops, Prepared
Frisee salad 1.0 cup
Micro greens 0.5 cup
Watercress 0.5 cup
Curry Oil, As Prepared

Seafood

Gluten free

Delivery / Takeaway

Hellmann’s® / Best Foods®

Full Service Restaurants

Limited Service Restaurants

Senior Living

Commissary

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

...

Preparation

Prepare the Potato Salad
- Cut the potatoes in small cubes and blanch.
- Mix the potato cubes with the shallot, capers and Hellmann's® Real Mayonnaise. Season with salt, pepper, 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 185˚F (be sure that the moisture can get out of the oven).
Prepare Curry Oil
- Add the curry and oil together in a small pan and heat until warm and fragrant, set aside.
- Pour the oil through a fine sieve.
Prepare the Scallops
- Season the scallops and pan fry on high heat with 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 frisee salad, micro greens, watercress and curry oil.