Octopus & Scallop Salad W/Spicy Mustard Vin

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Servings: 2 Difficulty: Intermediate
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A vibrant seafood salad featuring tender octopus and sweet scallops dressed in a zesty spicy mustard vinaigrette
Octopus & Scallop Salad W/Spicy Mustard Vin recipe image

This elegant yet simple salad highlights the natural sweetness of large sea scallops and the tender texture of pre-cooked octopus. The star of the dish is the homemade spicy mustard vinaigrette, which balances rich emulsified egg yolk with bright cider vinegar and a kick of tabasco. It’s a perfect light meal for warm evenings or a sophisticated starter for a dinner party. The combination of briny seafood and creamy, tangy dressing creates a harmonious flavor profile that is both refreshing and satisfying. Serve immediately to enjoy the crisp textures of the mixed greens and the delicate heat from the cayenne pepper.

Octopus & Scallop Salad W/Spicy Mustard Vin recipe image
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Octopus & Scallop Salad W/Spicy Mustard Vin

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 99.0

Description

This elegant yet simple salad highlights the natural sweetness of large sea scallops and the tender texture of pre-cooked octopus. The star of the dish is the homemade spicy mustard vinaigrette, which balances rich emulsified egg yolk with bright cider vinegar and a kick of tabasco. It&# 226;ÂÂs a perfect light meal for warm evenings or a sophisticated starter for a dinner party. The combination of briny seafood and creamy, tangy dressing creates a harmonious flavor profile that is both refreshing and satisfying. Serve immediately to enjoy the crisp textures of the mixed greens and the delicate heat from the cayenne pepper.

Ingredients

Directions

  1. In a small bowl, whisk together the egg yolk, mustard, lemon juice, tabasco sauce, and salt.
  2. Slowly drizzle in the salad oil while whisking constantly until the vinaigrette is creamy and emulsified.
  3. Stir in the cider vinegar and hot water, adjusting seasoning to taste.
  4. Arrange the mixed salad greens on a serving platter.
  5. Top the greens with the sliced octopus and cooked scallops.
  6. Drizzle the seafood lightly with the prepared mustard vinaigrette.
  7. Sprinkle with cayenne pepper and garnish with fresh chives before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 99.0kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 39.4mg14%
Sodium 630.0mg27%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.0g0%
Sugars 6.1g
Protein 14.6g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure octopus and scallops are fully cooked before assembling the salad. If using raw scallops, sear them quickly in a hot pan for 1-2 minutes per side until golden brown.

The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days. Shake well before using as it may separate.

For a lighter version, you can replace the egg yolk with a Dijon mustard-based emulsion, though the texture will be less creamy.

Taste the vinaigrette before dressing the salad; the acidity can be adjusted with more lemon juice or vinegar if desired.

Keywords: salad, octopus, scallops, seafood, mustard vinaigrette, spicy, vinegar, chives, light meal, appetizer, emulsion, healthy, quick dinner, summer salad, protein rich
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