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Scallop Salad

5.0(277)

This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez’s restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.

by Mark Bittman·published 2012-08-05

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Easy, Quick, Seafood, Appetizer

Servings

2 servings

Total time

20 min

Calories / serving

541 kcal

Ingredients (7)

serves

2 spring onions, cut in halfscallion
3 tablespoons olive oil, or more as neededolive-oil
2 fingerling potatoes, cooked, cooled and cubedpotato
Salt and freshly ground black peppersalt-and-pepper
4 large scallops, sliced in half horizontallyscallop
1 teaspoon sherry vinegar, or more as neededsherry-vinegar
4 cups mixed greens and herbs (sorrel, frisée, arugula, cilantro)

Instructions (3 steps)

01Put a dry skillet on medium-high heat. When the skillet is hot, add the spring onions, cut-side down, and cook until charred. Remove from heat, chop and put in a large serving bowl.
02Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes. Sprinkle with salt and cook until browned; remove and add to the serving bowl.
03Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops. Sprinkle with salt and pepper, and cook for 1 minute, never turning. Turn off the heat. Add an additional tablespoon olive oil and the sherry vinegar and stir. Add the scallops, cooking liquid and mixed greens and herbs to the bowl with the spring onions and potatoes and toss, adding more olive oil and vinegar as needed. Taste and adjust the seasoning; serve.

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Rich recipe — supports nutrition-aware planning.