Olivier salad with scallops

1. Stage

First prepare the dressing for this salad - homemade mayonnaise. Break six raw quail eggs, add a spoonful of dry mustard, salt, pepper and lemon juice. Mix with an immersion blender, slowly pour in a thin stream of olive oil. Two most important conditions must be respected: first - all products must be the same temperature, preferably room temperature, second - the oil should be poured very carefully, in a thin stream. Then the mayonnaise will be homogeneous and will not separate.

2. Stage

You can defrost the scallop beforehand, but you can do without it.

3. Stage

Boil in salted water. 

4. Stage

Toss the cooked scallop in a colander to drain the water.

5. Stage

Then cut into cubes.

6. Stage

Cut cucumbers into small cubes.

7. Stage

Boil potatoes (in the jacket), carrots, boil an egg. All cool, peel and cut into cubes.

8. Stage

Drain the liquid from the can of peas.

9. Stage

Mix scallop, vegetables, add green peas, salt, pepper, dress with homemade mayonnaise.

10. Stage

Bon appetit!