Ingredients
- Dressing:
- 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
Tip: Screenshot this list for easy reference while shopping
Instructions
- Process dressing ingredients in a food processor or blender until smooth. Cover and refrigerate until needed.
- 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.
- 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).
- To serve, toss the greens with the remaining dressing. Top with potatoes and scallops. Sprinkle with chives and pepper to serve.