Potato salad with tomato confit and scallops

Name: Potato salad with tomato confit and scallops
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: ¼ cup minced scallions; 2 teaspoons sherry vinegar; 1 truffle, or 1 porcini mushroom, or 4 button or cremini mushrooms, trimmed if necessary; 1 truffle, or 1 porcini mushroom, or 4 button or cremini mushrooms, trimmed if necessary; Salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 16 bay scallops or 8 sea scallops (cut sea scallops horizontally in half); 16 bay scallops or 8 sea scallops (cut sea scallops horizontally in half); ½ pounds potatoes, preferably finger-lings or other small potatoes, scrubbed; 1 stalk celery; 4 sprigs thyme; Salt and freshly ground black pepper; 12 to 16 pieces Tomato Confit; 1 truffle, or 1 porcini mushroom, or 4 button or cremini mushrooms, trimmed if necessary

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This can be as simple as a fine potato salad (if you omit the scallops and truffle) or about as elegant a dish as you can find, especially if you use bay scallops (in season only in the winter months) and the truffle. The middle ground is fine also.

Ingredients

½ pounds potatoes, preferably finger-lings or other small potatoes, scrubbed
1 stalk celery

Fish course
Pescatarian
Gluten-free

Method

Cook the potatoes, along with the celery and thyme, in boiling salted water to cover. When they’re tender, drain, let cool a bit, and peel them; cut into thin slices.
Put 1 tablespoon of the olive oil in a large skillet and turn the heat to high. Sear the scallops on b