Seared Scallop Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
871
FAT
142%
CHOL
33%
SOD
50%

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Ingredients for 2 servings

1/4 cup dry white wine or vermouth

5 small new potatoes, boiled until tender, cut in half or quarters if large, and kept warm

2 Tbs. olive oil

Pinch sugar

1 Tbs. finely chopped fresh chives

1 Tbs. heavy cream

5 cups mesclun or 2 large bunches watercress, trimmed, rinsed, and dried

3/4 lb. large sea scallops, patted dry (seeĀ  How to buy the best sea scallops )

1 Tbs. unsalted butter

Coarse salt (preferably sea salt) and freshly ground black pepper

1 tsp. Dijon mustard

1 lemon

3 Tbs. extra-virgin olive oil

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