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Scallop and New Potato Salad with Shaved Fennel

A light seafood salad featuring sautéed new potatoes, pan-seared scallops, and a zesty shaved fennel and chili dressing.

HealthyQuickSeafoodPotatoesScallopsSalad

Estimated Nutrition

Per Serving Total
Calories 442.5 kcals 442.5 kcals
Carbohydrates 36.4 grams 36.4 grams
Fat 28.2 grams 28.2 grams
Protein 14.8 grams 14.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
0.5
piece
Lemon
juice only
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
10
ml
Olive Oil
for the salad dressing
15
ml
Olive Oil
for sautéing
Seafood
2
piece
Scallops
roes left on
Vegetables
0.5
bulb
Fennel
very finely sliced
0.25
piece
Red Chilli
seeds removed, finely chopped
0.5
piece
Shallot
finely sliced
3
piece
New Potatoes
sliced

Steps

  • Combine fennel, chilli, shallot, olive oil, and lemon juice in a bowl.
  • Season the salad with salt and pepper and mix thoroughly.
  • Heat olive oil in a pan and sauté sliced potatoes until golden and tender.
  • Slice scallops in half and sear for one minute per side in the pan.
  • Plate the salad centrally and arrange the scallops and potatoes around it.