Ingredients

1 pound tiny new potatoes
2 tablespoons olive oil
2 ears fresh sweet corn
2 red Bermuda onions, sliced
1 pound sea scallops
1/2 pound mesclun or baby lettuces
Salt

Dressing:
1/4 cup olive oil
1 teaspoon Dijon mustard
1 tablespoon grated orange zest
1 tablespoon fresh orange juice
2 teaspoons rice wine vinegar
1 teaspoon salt
Cayenne

Directions

Preheat oven to 450 degrees. Dribble about a tablespoon of olive oil on the potatoes, wrap them in a single layer in foil and roast them for 30 to 40 minutes.

Husk the corn and cut the kernels from their cobs. Heat a heavy skillet over high heat, add the kernels and pan-grill them 2 or 3 minutes until they are slightly charred. Remove and reserve.

Add the remaining oil to the skillet and grill the red onions 6 to 8 minutes until they are slightly charred. Remove and reserve.

Pan-grill the scallops, browning them for just a minute on each side until they are barely cooked. Remove and reserve.

Assemble the salad by arranging a bed of mesclun on a platter. Arrange the potatoes on top. (Slice them if they are more than an inch in diameter.) Salt the potatoes lightly and on top of them pile the onions, corn kernels and scallops.

Beat together all ingredients for the dressing and pour over the salad. Serves 4 as a first course.