Seared Sea Scallops with Potato Vinaigrette
Servings
2Serving size
4 ounces scallops wth potatoesThis recipe can be multiplied but does not make very good leftovers.
This recipe also requires making Roasted Garlic.
Serve with Spiced Snap Peas or Pan Grilled Broccoli or Pan Grilled Asparagus or Green Beans with Red Onion or Sauteed Leeks or Sauteed Leeks – Low Sodium Version
Serve with Green Beans with Red Onion or Pan Grilled Asparagus or Pan Grilled Broccoli
Ingredients
| 3 quart Water |
| 12 ounces Yukon gold potatoes |
| 3 clove Roasted Garlic |
| 2 Tbsp. Olive oil |
| 1 Tbsp. White wine vinegar |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Fresh tarragon |
| 1/2 tsp. Sugar |
| 1/4 cup chopped Fresh parsley (finely chopped) |
| 1 spray Spray olive oil |
| 8 Ounce Sea scallops |
Instructions
Add the potatoes to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 - 20 minutes until slightly soft in the middle. They should only slightly resist a small knife poked in the center.
While the potatoes are cooking place the roasted garlic in a medium glass bowl. Mash with a fork and add 1 tablespoon olive oil, vinegar, salt, pepper, tarragon, sugar and parsley. Stir until well blended.
Remove from heat and drain water. Run cool water into the pot and let stand for about 5 minutes. Remove the potatoes and let drain on a paper towel. Cut into a 1/4 inch dice.
Add the diced potatoes to the vinaigrette and toss well. Place the bowl in the microwave in preparation for the last step.
Place a large skillet over high heat and add 1 teaspoon olive oil. Add the scallops and cook on one side for 6 - 8 minutes. Turn and cook for another 4 to 5 minutes.
In the last minute heat the potato salad in the microwave so that it is warm. Divide between two plates.
Top the potato salad with the cooked scallops and then spread equally among all scallops the 1 teaspoon of olive oil.
Serve this recipe with one of these vegetable side dishes.
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is really a fabulous dish with the soft texture and flowery flavor of the warm potato salad complemented by the seared sea scallops. It’s a simple dish that can easily be served for a weeknight meal since the whole thing takes all of a half hour (OK, you do have to roast the garlic first, but you should have that around the house for other recipes).