Warm Salad of Sea Scallops, Fingerling Potatoes, and Cherry Tomatoes

By sadams1001

Jack loves scallops and would eat them every day if he could. Although he's not much of a salad eater, he says this is great for a Saturday afternoon in front of a game because it is so rich and filling. Using a variety of cherry tomatoes makes a very important difference in the flavor and presentation, as does cooking the potatoes until they are very crisp - the crunchy exterior gives the salad its backbone.

Ingredients

• 1/2 pound fingerling or small Yukon gold potatoes
• Kosher salt
• 5 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 2 cups mixed cherry tomatoes, halved
• 6 ounces mixed lettuces
• 1 1/2 pounds sea scallops, cut into 2-inch pieces
• 1 tablespoon gremolata (see recipe - page 212)
• 2 teaspoons fresh lemon juice

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees.

Put the potatoes in a small saucepan. Cover with cold water and add a pinch of salt. Bring to a boil over high heat. Cook for 12 to 14 minutes, until tender when pierced with a knife. Transfer to a colander to drain. Let cool.

Peel the potatoes and cut in half. Put on a baking sheet and pour 3 tablespoons of the olive oil over the potatoes. Toss to coat evenly. Bake for 20 to 25 minutes, until browned and crispy, stirring occasionally to brown evenly. Season to taste with salt and pepper.

Combine the tomatoes and lettuces in a large serving bowl.

Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the scallops and cook for 2 minutes, until evenly browned. Turn and cook the other side for 1 minute. Add the gremolata and gently shake the pan to combine with the scallops. Add to the bowl with lettuces. Add the potatoes and lemon juice and toss to combine. Divide among 4 to 6 plates and serve.