Grilled Scallops and Octopus, Potato Salad and Spinach Sauce

Ingredients

Contains: egg, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 pieces scallop
• 1/2 boiled octopus
• 1 small boiled potato
• 100 grams (about 3 1/2 ounces) fresh spinach
• Extra virgin olive oil, to taste
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• Fresh chopped chives
• 2 cherry tomatoes, cut in half
• Sprig of parsley, for garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a small pan of water to a boil, add the spinach for about 30 seconds until wilted, then drain, cool under cold running water and squeeze dry.

2. Blend the spinach with the mayonnaise, Dijon mustard and a drizzle of extra virgin olive oil until smooth to make the spinach sauce, then chill.

3. Cut the boiled potato into bite-sized pieces and toss with a little olive oil, the chopped chives and a spoonful of the mayonnaise and mustard mixture to make the potato salad.

4. Heat a grill pan or grill over high heat and brush it lightly with olive oil.

5. Pat the scallops dry, brush with olive oil and grill for 1 to 2 minutes per side until opaque and firm, reaching 145°F (63°C) internally.

6. Cut the half octopus into pieces, brush with olive oil and grill for 2 to 3 minutes, turning, until hot and lightly charred.

7. Warm the cherry tomato halves briefly on the grill, about 30 seconds, then spread the spinach sauce on a plate.

8. Arrange the potato salad, grilled scallops, octopus and cherry tomatoes over the sauce and garnish with the parsley sprig.