Name: Warm potato, prawn and scallop salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 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

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

Serves 6

Prep

15M

Cook

45M

Total

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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