Seared Scallops with New Potatoes and Field Greens

By Tamipri

This warm salad makes for a quick, light supper. Be careful not to overcook the scallops, or they will lose their subtle texture. If you can, make the lemon dressing earlier in the day to allow flavors to blend.

Ingredients

• 1 c. silken or soft tofu
• 1 tsp. lemon zest
• 1 Tb. fresh lemon juice
• 1 1/2 tsp. Dijon mustard
• 1/2 tsp. anchovy paste
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 Tb. extra-virgin olive oil
• 1 lb. Yukon gold or red-skinned new potatoes
• 1 1/4 lb. sea scallops
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 Tb. olive oil
• 8 c. mixed field greens such as baby lettuces, sorrel, and tatsoi
• 6 Tb. chopped fresh chives
• 2 tsp. cracked pepper

Details

Servings 4

Preparation

Step 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. Process 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.