Warm potato, prawn and scallop salad

Warm, fragrant and delicious, this potato, prawn and scallop salad makes a great starter or lunch.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


Warm potato, prawn and scallop salad
  • 9 medium kipfler (finglerling) potatoes (700g), halved lengthways
  • 150 gram (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 gram (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 tablespoon lemon juice
  • 1 tablespoon drained capers, chopped
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) olive oil


Warm potato, prawn and scallop salad
  • 1
    Boil, steam or microwave potatoes and beans, separately, until tender; drain.
  • 2
    To make salsa verde; combine ingredients in a medium bowl; season to taste.
  • 3
    Shell and devein prawns, leaving tails intact. Place prawns and scallops in a medium bowl with half the salsa verde; toss gently to combine.
  • 4
    Combine mayonnaise and remaining salsa verde in a small bowl. Add mayonnaise mixture and the water to potatoes; toss gently to combine. Season to taste.
  • 5
    Heat a large frying pan over a medium-high heat; cook prawn mixture until browned lightly and just cooked through.
  • 6
    Divide potato mixture between plates; top with beans, rocket and prawn mixture.


Salsa verde can be made a day ahead. Cover surface with plastic wrap then cover tightly; refrigerate.

More From Women's Weekly Food