Scallop And Potato Salad

• 6 medium red potatoes
• 2 tablespoons oil
• 1 lb sea scallops, halved horizontally or 1 lb bay scallop
• 0.5 (12 ounce) bag mixed baby greens
• Dressing
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon prepared hot mustard
• 1/2 cup mayonnaise
• 1 tablespoon heavy cream
• 1 teaspoon seafood seasoning, mixture (Recipe #99882) or 2 tablespoons finely chopped fresh chives
• salt
• pepper

1. For best results, make dressing a few hours ahead of time to let flavors blend: whisk together vinegar through hot mustard; whisk in mayonnaise and cream; mix in chives or seafood seasoning; season with salt and pepper to taste.
2. In large saucepan of boiling salted water, cook potatoes approximately 12 minutes until just tender; drain potatoes and let cool. Cut each potato crosswise into 4 slices.
3. In large skillet over high heat, saute potatoes in 2 tablespoons oil approximately 2 minutes until golden; transfer to plate with a slotted spoon.
4. In same skillet, saute scallops approximately 1 minute per side until just cooked through.
5. In a large bowl, toss mixed greens with enough vinaigrette to coat; transfer to plates. Arrange scallops and potatoes on top of greens and drizzle rest of vinaigrette over scallops and potatoes.

red potatoes, oil, bay scallop, baby greens, dressing, white wine vinegar, olive oil, mustard, mayonnaise, heavy cream, seafood seasoning, salt, pepper

Taken from www.food.com/recipe/scallop-and-potato-salad-202758 (may not work)