RECIPE
Seared scallops with new potatoes and field greens
Ingredients
For the dressing:
1 cup silken or soft tofu
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon anchovy paste
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 lb Yukon gold or
red-skinned new potatoes
1 1/4 lb sea scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
8 cups mixed field greens such as baby lettuces and sorrel
6 tablespoons chopped fresh chives
2 teaspoons cracked 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 the mixture until smooth. With the motor running, slowly add the extra-virgin olive oil in a thin stream until emulsified. 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, 15–20 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 ground 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, 1–2 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.
Nutritional Analysis (per serving)Vegetables 1
