Potato and Scallop Medley

Place potatoes in a pot of cold salted water; bring to a boil and cook for about 25 minutes. Drain the potatoes, let cool. Cook the egg for 5 minutes in boiling water and rinse under cool water. Meanwhile, sauté scallops in a nonstick frying pan for about 5 minutes or until opaque in center. Chop half and reserve the remaining half for dressing the dish. Peel the potatoes and cut 2 tablespoons of potato flesh into small cubes. In a bowl, toss scallops, egg, celery, onions, and cubed potato. In another bowl, mix cottage cheese with mustard, lemon juice, canola oil, and the herbs. Season with salt and pepper. Pour the dressing over the potato mixture, mix, and arrange on plate or in a decorative scallop shell. Garnish with the remaining scallops. Serve chilled.