1 lemon
1 tsp. Dijon mustard
1 Tbs. heavy cream
3 Tbs. extra-virgin olive oil
Pinch sugar
Coarse salt (preferably sea salt) and freshly ground black pepper
5 small new potatoes, boiled until tender, cut in half or quarters if large, and kept warm
3/4 lb. large sea scallops, patted dry (seeHow to buy the best sea scallops)
2 Tbs. olive oil
1 Tbs. unsalted butter
1/4 cup dry white wine or vermouth
5 cups mesclun or 2 large bunches watercress, trimmed, rinsed, and dried
1 Tbs. finely chopped fresh chives

Description

For Best Results, Look For 'dry' Scallops, Not Ones Marked 'water Added,' And Remove The Tough Tabs Of Muscle With Your Fingers. A Couple Of Minced Anchovies And A Tablespoon Of Rinsed Capers Would Give The Salad A Briny Touch.

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