Seared Scallop Salad - Erica De Mane from Fine Cooking - Colorado Potato

Ingredients

• 1 teaspoon Dijon mustard
• 1 tablespoon heavy cream
• 3 tablespoons extra-virgin olive oil
• 5 small new potatoes, boiled until tender, cut in half or quarters if large, and kept warm
• 3/4 lb large sea scallops, patted dry
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/4 cup dry white wine or vermouth
• 5 cups mesclun or 2 large bunches of watercress, trimmed, rinsed and dried
• 1 tablespoon finely chopped fresh chives