Scallop Salad

• 2 spring onions, cut in half
• 3 tablespoons olive oil, or more as needed
• 2 fingerling potatoes, cooked, cooled and cubed
• Salt and freshly ground black pepper
• 4 large scallops, sliced in half horizontally
• 1 teaspoon sherry vinegar, or more as needed
• 4 cups mixed greens and herbs (sorrel, frisee, arugula, cilantro)

1. Put a dry skillet on medium-high heat.
2. When the skillet is hot, add the spring onions, cut-side down, and cook until charred.
3. Remove from heat, chop and put in a large serving bowl.
4. Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes.
5. Sprinkle with salt and cook until browned; remove and add to the serving bowl.
6. Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops.
7. Sprinkle with salt and pepper, and cook for 1 minute, never turning.
8. Turn off the heat.
9. Add an additional tablespoon olive oil and the sherry vinegar and stir.
10. 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.
11. Taste and adjust the seasoning; serve.

spring onions, olive oil, fingerling potatoes, salt, horizontally, sherry vinegar, mixed greens

Taken from cooking.nytimes.com/recipes/12657 (may not work)