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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Parsley - the jewel of herbs, both in the pot and on the plate."
- Albert Stockli, Chef

The refrigerator light goes on...

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).


 

Seared Sea Scallops with Potato Viniagrette

Servings: 2 | Serving size: 4 ounces scallops wth potatoes

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe also requires making Roasted Garlic

This recipe does not make very good leftovers.

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

3 quarts water
12 ounces Yukon Gold potatoes
3 cloves roasted garlic
2 Tbsp olive oil
1 Tbsp white wine vinegar
1/4 tsp salt
fresh ground black pepper (to taste)
1 tsp fresh tarragon
1/2 tsp sugar
1/4 cup flat leaf parsley (finely chopped)
spray olive oil
8 ounces sea scallops

Place the water in a large stock pot over high heat.

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.

Nutrition Facts

Serving size: 4 ounces scallops with potatoes

Servings: 2

Amount Per Serving

Calories 344 Calories from Fat 130
% Daily Value
Total Fat 15g 23%
    Saturated Fat 2g 10%
    Monounsaturated Fat 10g
    Trans Fat 0g
Cholesterol 37mg 12%
Sodium 486mg 20%
Total Carbohydrates 31g 10%
    Dietary Fiber 3g 12%
    Sugars 3g
Protein 22g
Vitamin A 14% Vitamin C 46%
Calcium 6% Iron 12%
Vitamin K 136 mcg Potassium 1175 mg
Magnesium 104 mg