Best Seared Scallops With New Potatoes And Greens Recipes

SEARED SCALLOPS WITH NEW POTATOES AND GREENS

Steps:

• 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.

SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE

Steps:

• Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
• In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
• If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
• Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.