Name: Potato and Scallop Medley
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 4 oz. yellow potatoes -; 1 medium egg -; 2 oz. scallops -; 1 stalk celery -; 1/4 c. sliced onion -; 1/4 c. 1% milk fat cottage cheese -; 1/2 tsp. mustard -; Juice from 1/2 lemon -; 1 tbsp. canola oil -; 3 sprig Parsley -; 3 sprig chives -; 1 sprig mint -; Salt -; Pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Potato and Scallop Medley

1. 4 oz. yellow potatoes -

2. 1 medium egg -

3. 2 oz. scallops -

4. 1 stalk celery -

5. 1/4 c. sliced onion -

6. 1/4 c. 1% milk fat cottage cheese -

7. 1/2 tsp. mustard -

8. Juice from 1/2 lemon -

9. 1 tbsp. canola oil -

10. 3 sprig Parsley -

11. 3 sprig chives -

12. 1 sprig mint -

13. Salt -

14. Pepper -

How to cook deliciously - Potato and Scallop Medley

1. Stage

Place potatoes in a pot of cold salted water; bring to a boil and cook for about 25 minutes. Drain the potatoes, let cool. Cook the egg for 5 minutes in boiling water and rinse under cool water.

2. Stage

Meanwhile, sauté scallops in a nonstick frying pan for about 5 minutes or until opaque in center. Chop half and reserve the remaining half for dressing the dish.

3. Stage

Peel the potatoes and cut 2 tablespoons of potato flesh into small cubes. In a bowl, toss scallops, egg, celery, onions, and cubed potato. In another bowl, mix cottage cheese with mustard, lemon juice, canola oil, and the herbs. Season with salt and pepper. Pour the dressing over the potato mixture, mix, and arrange on plate or in a decorative scallop shell. Garnish with the remaining scallops. Serve chilled.