The prep for this is pretty easy. I bought some fingerling potatoes and thought I'd roast them instead of boil them as is typical with this salad. I roasted them until they were just slightly less than fork tender. I knew they would continue to cook and I didn't want them to be mush when I sliced them in half. When they came out, I halved the cherry tomatoes and roasted those bad boys, too. If you have never roasted cherry tomatoes, for whatever reason, you really should. If you're doing a spaghetti sauce, roast some, chop them up, and throw them in your sauce. They're super sweet and oh so tasty!
I boiled the eggs and blanched the green beans. Then I whipped up the dressing. This was Sunday. It all rested in the fridge until Tuesday. All I had to do Tuesday was assemble the salad and sear the scallops. How difficult is that?? It's amazing how diverse your meals can be with just a little prep work. Plus, it makes weeknight meals quick and tasty.
As you can see, it's QUITE a hefty dinner. This is how I arranged the ingredients before I cooked up the scallops. I tried to make it pretty and not too big. It's quite a meal without the scallops, but S loves those scallops. And, well, I do, too! They're a bit pricier than shrimp, but they are really tasty. I mean just look at that seared goodness there!!
Scallops are a bit finicky to pan sear. You have to watch them like a hawk or they will over cook quickly. I keep touching mine to see when they're just about done. Depending on what I have left to prep for dinner, I may take them out sooner rather than later. If all I have to do is plop them down on the salad like this one, then I took them out later. In the case of the wilted salad, I take them out sooner so the residual cooking heat doesn't over cook them, but simply cooks them until done. It's kind of like cooking a good fillet; you just keep touching it to tell when it's done perfectly. I do hope you don't let their finickiness deter you from making this tasty salad!
Enjoy!
Scallop Niçoise Salad
Recipe by A Kitchen Hoor (@flowerfroggirl)
Ingredients
- 1 pound sea scallops
- 1/2 pound new potatoes, roasted
- 4 cups cherry tomatoes, halved
- 8 ounces green beans, blanched
- 4 large eggs, hard boiled
- 1/2 cup red onion, thinly sliced
- 1 cup kalamata olives, pitted
- 2 tablespoons extra virgin olive oil
- 1/8 cup dijon mustard
- 1/8 cup tarragon vinegar
- 2 tablespoons chopped tarragon, fresh
- 2 tablespoons shallots, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 cups spring greens salad mix
- Preheat oven to 425.
- Coat the potatoes with 1 teaspoon extra virgin olive oil and roast until almost fork tender. Remove from heat and cool to room temperature. Refrigerate overnight.
- Place the cherry tomatoes, cut side down, on a baking sheet lined with aluminum foil coated with cooking spray. Bake 10 to 15 minutes or until tender. Remove from heat and cool to room temperature. Refrigerate overnight.
- Bring a large pot of water to boil. Add the green beans and cook 3 to 5 minutes or until crisp tender. Remove from heat and refrigerate overnight.
- Combine the olive oil, mustard vinegar, tarragon, shallots, sea salt and black pepper in a small bowl. Cover and refrigerate overnight.
- Divide the lettuce mix evenly among 4 plates. Arrange the potatoes, roasted cherry tomatoes, green beans, hard boiled eggs, red onion, and kalamata olives evenly on each plate.
- Heat a large skillet coated with cooking spray over high heat. Add scallops and cook 3 to 5 minutes on each side. Remove from heat and divide among the 4 plates.
- Stir dressing slightly before drizzling over top of each salad.
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