Seared Scallops With New Potatoes and Greens

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 43mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement