Potato Salad with Scallop Petals Recipe

Ingredients:

• 1 lb. baby potatoes, washed and halved
• 1 lb. fresh scallops, rinsed and patted dry
• 1/4 cup mayonnaise
• 2 tbsp. Dijon mustard
• 2 tbsp. red wine vinegar
• 1 tsp. honey
• Salt and pepper, to taste
• 1/4 cup chopped fresh dill
• 2 tbsp. olive oil
• 2 tbsp. butter

Instructions:

1. First, cook the potatoes in a pot of boiling salted water until tender, about 10-12 minutes. Drain the potatoes and let cool.
2. Meanwhile, prepare the dressing by whisking together the mayonnaise, Dijon mustard, red wine vinegar, honey, salt, and pepper in a small bowl. Set aside.
3. Heat the olive oil and butter in a skillet over medium-high heat. Once hot, add the scallops to the skillet and cook for 1-2 minutes per side until golden brown and crispy. Remove from the heat and let cool.
4. Once the potatoes and scallops have cooled, arrange the potato halves on a serving platter. Cut the scallops into thin, petal-like slices and arrange them over the potatoes.
5. Drizzle the dressing over the salad and sprinkle with chopped fresh dill. Serve immediately.

Verdict:

This potato salad with scallop petals is both light and flavorful, making it the perfect summer side dish. The crispy scallops add a nice texture to the soft potatoes, while the tangy dressing and fresh dill tie all the flavors together.

Serving Suggestions:

This salad is best served immediately after assembly to keep the scallops crispy. It pairs well with grilled meats or seafood and makes a great addition to any BBQ or picnic spread.