Seared Scallops With New Potatoes and Greens
- Ready In:
- 43mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Dressing
- 1 cup silken tofu or 1 cup soft tofu
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄2 teaspoon anchovy paste
- 1 garlic clove, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 lb yukon gold potatoes or 1 lb red-skinned new potato
- 1 1⁄4 lbs sea scallops
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 8 cups mixed salad greens, such as baby lettuces sorrel, and tatsoi
- 6 tablespoons chopped fresh chives
- 2 teaspoons cracked black pepper
directions
- To make the dressing, in a blender or food processor, combine the tofu, lemon zest and juice, mustard, anchovy paste, garlic, salt, and pepper.
- Process until smooth.
- With the motor running, slowly add the extra-virgin olive oil.
- Cover and refrigerate until needed.
- Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
- Reduce the heat to medium and cook uncovered, until the potatoes are tender, about 15 to 20 minutes.
- Drain and let stand until just cool enough to handle.
- Cut each potato in half or quarters, if the potatoes are large.
- In a bowl, toss the potatoes gently with half of the dressing.
- Set aside and keep warm.
- Season the scallops with the salt and black pepper.
- In a large frying pan, heat the olive oil over medium-high heat.
- Place the scallops in the hot pan and sear on one side until golden, about 1 minute.
- Turn and cook on the other side until the scallops begin to turn opaque at the center, about 1 to 2 minutes longer.
- Remove from the heat.
- To serve, toss the greens with the remaining dressing and divide among individual plates.
- Scatter the potatoes and scallops over the greens.
- Sprinkle with the chives and cracked pepper.
- Serve immediately.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0