Scallop And Potato Salad - cooking recipe

Ingredients

6 medium red potatoes
2 tablespoons oil
1 lb sea scallops, halved horizontally or 1 lb bay scallop
0.5 (12 ounce) bag mixed baby greens
Dressing
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon prepared hot mustard
1/2 cup mayonnaise
1 tablespoon heavy cream
1 teaspoon seafood seasoning, mixture (Recipe #99882) or 2 tablespoons finely chopped fresh chives
salt
pepper

Preparation

For best results, make dressing a few hours ahead of time to let flavors blend: whisk together vinegar through hot mustard; whisk in mayonnaise and cream; mix in chives or seafood seasoning; season with salt and pepper to taste.
In large saucepan of boiling salted water, cook potatoes approximately 12 minutes until just tender; drain potatoes and let cool. Cut each potato crosswise into 4 slices.
In large skillet over high heat, saute potatoes in 2 tablespoons oil approximately 2 minutes until golden; transfer to plate with a slotted spoon.
In same skillet, saute scallops approximately 1 minute per side until just cooked through.
In a large bowl, toss mixed greens with enough vinaigrette to coat; transfer to plates. Arrange scallops and potatoes on top of greens and drizzle rest of vinaigrette over scallops and potatoes.