Scallop Potato Salad
This simple, yet elegant appetizer has a great variety of flavors and textures that enhance the natural sweetness of the scallops.
Main Course
Gluten free
Ingredients per serving
Prepare Potato Salad
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Fingerling potatoes 750.0 g
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Shallot, small dice 35.0 g
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Capers 35.0 g
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Lemon 1.0 each
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Salt and pepper to taste
Prepare Tomatoes
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Grape tomatoes 400.0 g
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Olive oil 30.0 ml
Prepare Curry Oil
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Curry Powder 30.0 g
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Olive oil 125.0 ml
Prepare the Scallops
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Scallops 20.0 each
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Olive oil, as needed
Finish the Dish
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Frisee salad 75.0 g
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Micro greens 15.0 g
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Watercress 17.0 g
Preparation
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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.
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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).
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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.
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Prepare the Scallops
- Season the scallops and pan fry the scallops on high heat with some oil on both sides.
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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.
