Seared Scallop Salad
with Marinated Potatoes and Olives
This is not your sad desk salad! Succulent seared scallops and jammy boiled eggs top a hearty salad of cucumbers, sweet baby tomatoes and marinated potatoes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Sea Scallops
(Contains: Scallops)
2 unit
Egg
(Contains: Egg)
350 g
Yellow Potato
132 g
Mini Cucumber
113 g
Baby Tomatoes
113 g
Spring Mix
60 g
Mixed Olives
(Contains: Sulphites)
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tbsp
Dijon Mustard
(Contains: Mustard)
7 g
Chives
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tsp
Sugar*
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Quarter potatoes.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, add 3 cups warm water (dbl for 4 ppl) to a small pot. Bring to a boil over high heat.Once boiling, reduce heat to medium-high. Using a spoon, lower eggs, one at a time, into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**Drain and rinse eggs under cold water for 30 sec, until cool enough to peel. Peel, then quarter eggs. Season with salt and pepper.
Meanwhile, halve tomatoes.Thinly slice cucumber into rounds.Thinly slice chives. Drain olive brine over a large bowl. Set aside. Halve olives.
Add half the chives, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to the bowl with brine. (TIP: We love to use olive oil to marinate potatoes!) Season with pepper, then stir to combine.When potatoes are done, drain, then transfer potatoes to the bowl with olive brine mixture. Toss to coat. Place in the fridge to cool slightly.
Rinse, then pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season with half the garlic salt and pepper.Heat a large non-stick pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then scallops. Pan-fry until golden-brown and cooked through, 2-3 min.**Remove from heat, then transfer scallops to a plate.
Add vinegar, Dijon, remaining garlic salt, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to another large bowl. (TIP: We love to use olive oil for this dressing.) Season with pepper, then whisk to combine. Add tomatoes, cucumbers and spring mix. Toss to combine. Divide salad between plates. Top with potatoes, eggs, scallops and olives. Sprinkle remaining chives over top.
