Seared Scallops with New Potatoes & Field Greens - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

This uncomplicated and delicious warm salad is the perfect dish for those early summer trips to the farmers’ market. Use your favorite tender greens and whatever baby potatoes you can find.



  • 1 cup silken tofu
  • 1 tsp. lemon zest
  • 1 Tbsp. lemon juice
  • 1½ tsp. dijon mustard
  • 1 clove garlic, minced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. olive oil

Potatoes & Scallops:

  • 1 lb. new potatoes, cut into bite-sized pieces
  • 1 Tbsp. olive oil
  • 1¼ lb. sea scallops
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 8 cups mixed field greens
  • 6 Tbsp. chopped fresh chives
  • 2 tsp. pepper


  1. Process dressing ingredients in a food processor or blender until smooth. Cover and refrigerate until needed.
  2. Cover potatoes with water in a saucepan and bring to a boil over high heat. Simmer until the potatoes are tender (15-20 minutes). Toss with half of the dressing and keep warm.
  3. In a large frying pan, heat the olive oil over medium-high heat. Season the scallops with salt and pepper. Place the scallops in the hot pan and sear on one side until golden and fully opaque (1-2 minutes per side).
  4. To serve, toss the greens with the remaining dressing. Top with potatoes and scallops. Sprinkle with chives and pepper to serve.
Nutritional analysis per serving: Calories 325; Total Fat 12.5g (16% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 34mg (11% DV); Sodium 930mg (40% DV); Total Carbohydrate 30g (11% DV); Dietary Fiber 4g (14% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 24g; Vitamin D 0% DV; Calcium 10% DV; Iron 15% DV; Potassium 25% DV; Vitamin K 160% DV; Vitamin B12 80% DV; Phosphorus 45% DV.
Recipe by Guiding Stars at
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