Seared Scallops with Black Pepper Vinaigrette and Potato Puree

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Seared Scallops with Black Pepper Vinaigrette and Potato Puree

Seared Scallops with Black Pepper Vinaigrette and Potato Puree
Ingredients
4 medium Yukon gold potatoes, diced
1/2 cup plain Greek yogurt
3 tbsp. milk
1 tbsp. unsalted butter
Salt and pepper to taste
2 tbsp. minced chives
1 small shallot, minced
3 tbsp. red wine vinegar
3 tbsp. olive oil
1 tbsp. coarse ground pepper
2 tsp. chopped fresh thyme
1 tsp. honey
8 large sea scallops
1 tbsp. butter
Directions

Prep: 15 minutes, Cook: 35 minutes, Serves: 4

1. Cover potatoes with water in a medium saucepan. Bring to a boil and cook until tender. Drain, then puree in a food processor with yogurt, milk, unsalted butter and salt and pepper to taste. Stir in chives.

2. In a medium bowl, stir together shallot, red wine vinegar, olive oil, pepper, thyme, honey and salt to taste.

3. Rinse and pat dry scallops and season with salt and pepper. Melt butter in a large skillet; cook scallops over medium heat for 4 minutes each side. Divide potato puree between 4 plates; top each with two scallops, then drizzle with vinaigrette.

Nutritional Information:
752 calories, 22 g protein, 36 g total fat (12 g sat., 0 g trans), 87 g carbohydrate, 11 g fiber, 10 g sugar, 55 mg cholesterol, 295 mg sodium, 25 points

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