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Warm scallop and cabbage salad

Name: Warm scallop and cabbage salad
Prep time: 19 min
Cook time: 7 min
Total time: 26 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g green cabbage; 250 g scallops; 300 g cooked potatoes; 3 tablespoons oil; 4 tablespoons olive oil; 6 tablespoons french dressing (vinaigrette); Herbs of your choice; Salt; Pepper

This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.

80 K 4.2/5 (5 reviews)511543

Duration

27 min.

Difficulty

Easy

Last modified on: October 29^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 400 g green cabbage
2 250 g scallops
3 300 g cooked potatoes
4 3 tablespoons oil
5 4 tablespoons olive oil
6 6 tablespoons french dressing (vinaigrette)
7 Herbs of your choice
8 Salt
9 Pepper
Total weight: 1,140 grams

Times for this recipe

Preparation

20 min.

Cooking

7 min.

All in all

27 min.

Preparation 20 min.

Cooking 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 10 min.

Prepare 400 g green cabbage, shred finely, but do not cook it.

Set aside.

Step 2 - ⌛ 5 min.

Rinse and dry 250 g scallops amd slice through one or twice to create 2 or 3 fairly thin rounds.

Set aside.

Step 3 - ⌛ 5 min.

Dice 300 g cooked potatoes fairly small and fry in a very hot frying pan with 3 tablespoons oil.

Note: you can also use frozen ready-to-cook diced potatoes.

Salt, pepper and set aside.

Step 4 - ⌛ 2 min.

Season the scallop slices with salt and pepper on both sides.

Heat a skillet over high heat and add 4 tablespoons olive oil. When it’s very hot (as soon as it starts to smoke), add the scallop slices and sauté them very quickly; they should turn a nice golden color if the skillet is hot enough.

Step 5 - ⌛ 2 min.

Put the cabbage, potatoes and scallops into a salad bowl.

Step 6 - ⌛ 2 min.

Pour 6 tablespoons french dressing (vinaigrette) over, add the chopped herbs and mix well.

Serve as soon as possible.

Remarks

Ideally, you should try to mix the salad with the cabbage cold and while the scallops and potatoes are still hot. The resulting warm salad will be all the better for it.

Keeping: A few days in the fridge, covered with plastic film.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=8 %	7 g RDI=3 %	12 g RDI=17 %	155 kcal RDI=8 %	651 kJ RDI=8 %
Per person	14 g RDI=21 %	19 g RDI=7 %	35 g RDI=47 %	441 kcal RDI=22 %	1,848 kJ RDI=22 %
Whole recipe	56 g RDI=85 %	76 g RDI=29 %	138 g RDI=189 %	1,766 kcal RDI=88 %	7,392 kJ RDI=88 %