Warm potato, prawn and scallop salad
Warm potato, prawn, and scallop salad—delicious and fragrant, perfect for starters or lunch.
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Cooking tools:
- Steamer basket
- Microwave
- Stove
- Pot
- Colander
- Skillet
- Mixing bowl
- Chef's knife
- Paring knife
- Cutting board
- Spoon
Ingredients
- 9 medium kipfler (finglerling) potatoes (700g), halved lengthways
- 150 grams (4½ ounces) green beans, trimmed
- 18 uncooked large king prawns (shrimp) (1.2kg)
- 12 scallops without roe (300g)
- 1/3 cup (100g) whole-egg mayonnaise
- 1 tablespoon water
- 30 grams (1 ounce) baby rocket (arugula)
- Salsa verde
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/4 bunch finely chopped fresh dill
- 1/4 cup finely chopped fresh chives
- 1 tablespoon wholegrain mustard
- 2 tablespoons lemon juice
- 1 tablespoon drained capers, chopped
- 1 clove garlic, crushed
- 1/3 cup (80ml) olive oil
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