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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the dressing, in a blender or food processor, combine the tofu, lemon zest and juice, mustard, anchovy paste, garlic, salt, and pepper. | 2. Process until smooth. | 3. With the motor running, slowly add the extra-virgin olive oil. | 4. Cover and refrigerate until needed. | 5. Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. | 6. Reduce the heat to medium and cook uncovered, until the potatoes are tender, about 15 to 20 minutes. | 7. Drain and let stand until just cool enough to handle. | 8. Cut each potato in half or quarters, if the potatoes are large. | 9. In a bowl, toss the potatoes gently with half of the dressing. | 10. Set aside and keep warm. | 11. Season the scallops with the salt and black pepper. | 12. In a large frying pan, heat the olive oil over medium-high heat. | 13. Place the scallops in the hot pan and sear on one side until golden, about 1 minute. | 14. Turn and cook on the other side until the scallops begin to turn opaque at the center, about 1 to 2 minutes longer. | 15. Remove from the heat. | 16. To serve, toss the greens with the remaining dressing and divide among individual plates. | 17. Scatter the potatoes and scallops over the greens. | 18. Sprinkle with the chives and cracked pepper. | 19. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
silken tofu	1	cup		-	-	-	-
lemon zest	1	teaspoon		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
dijon mustard	1 1/2	1/2		-	-	-	-
anchovy paste	1/2	teaspoon		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
extra virgin olive oil	2	tablespoons		-	-	-	-
yukon gold potato	1			-	-	-	-
sea scallop	1 1/4	1/4		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salad green	8	cups	mixed	8369.2	144.256	37.24	849.268
chive	6	tablespoons	chopped	5.4	0.7829999999999999	0.5886	0.1314
black pepper	2	teaspoons	cracked	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.