Seared Scallops With New Potatoes And Greens

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 to make the dressing, in a blender or food processor, combine the tofu, lemon zest and juice, mustard, anchovy paste, garlic, salt, and pepper.
• 2 process until smooth.
• 3 with the motor running, slowly add the extra-virgin olive oil.
• 4 cover and refrigerate until needed.
• 5 put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
• 6 reduce the heat to medium and cook uncovered, until the potatoes are tender, about 15 to 20 minutes.
• 7 drain and let stand until just cool enough to handle.
• 8 cut each potato in half or quarters, if the potatoes are large.
• 9 in a bowl, toss the potatoes gently with half of the dressing.
• 10 set aside and keep warm.
• 11 season the scallops with the salt and black pepper.
• 12 in a large frying pan, heat the olive oil over medium-high heat.
• 13 place the scallops in the hot pan and sear on one side until golden, about 1 minute.
• 14 turn and cook on the other side until the scallops begin to turn opaque at the center, about 1 to 2 minutes longer.
• 15 remove from the heat.
• 16 to serve, toss the greens with the remaining dressing and divide among individual plates.
• 17 scatter the potatoes and scallops over the greens.
• 18 sprinkle with the chives and cracked pepper.
• 19 serve immediately.