Scallop Salad with New Potatoes in Creamy Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon prepared hot English mustard
• 1 teaspoon Dijon mustard
• 1/2 cup mayonnaise
• 1 tablespoon whipping cream
• 2 tablespoons finely chopped fresh chives
• 8 small red-skinned potatoes
• 16 medium sea scallops (about 1 pound), halved horizontally
• 5 ounces mixed baby greens
• Additional chopped fresh chives

1. Whisk 1 tablespoon oil, vinegar and both mustards in medium bowl to blend.
2. Whisk in mayonnaise, then cream.
3. Mix in 2 tablespoons chives.
4. Season vinaigrette to taste with salt and pepper.
5. Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes.
6. Drain potatoes; pat dry with paper towels.
7. Cool completely.
8. Cut each potato crosswise into 4 slices.
9. Heat remaining 2 tablespoons oil in heavy large skillet over high heat.
10. Add potatoes and saute until golden, about 2 minutes per side.
11. Using slotted spoon, transfer potatoes to plate.
12. Add scallops to same skillet and saute until just cooked through, about 1 minute per side.
13. Toss mixed greens in large bowl with enough vinaigrette to coat.
14. Season salad to taste with salt and pepper.
15. Spoon salad onto center of plates.
16. Arrange scallops and potatoes atop salad.
17. Drizzle remaining vinaigrette around scallops and potatoes.
18. Sprinkle with additional chopped chives and serve.

olive oil, white wine vinegar, mustard, mayonnaise, whipping cream, fresh chives, potatoes, baby greens, fresh chives

Taken from www.epicurious.com/recipes/food/views/scallop-salad-with-new-potatoes-in-creamy-vinaigrette-5349 (may not work)