Seared scallops over purple potatoes
As much as I love the feast that is Thanksgiving, the grandeur starts to wear after my fourth plate of leftovers and I crave something that is very definitely NOT your typical holiday fare. That said, it’s damn cold here on the east coast so I’m still looking for meals that are comforting and cozy.
This dish hits the spot. It’s decidedly not Thanksgiving food (if it is at your house, please invite me to your next holiday), and it’s incredibly warming and satisfying without being heavy. Also, this is a really beautiful dish because of the the purple potatoes! Look at that vibrant color! Color isn’t the only thing these spuds have going for them...a serving of just 3 small purple potatoes has 55% of your daily value of Vitamin C, 4 grams of dietary fiber, 3 grams of protein, and zero fat or cholesterol. They have impressive anti-inflammatory properties, and are also an excellent antioxidant, rich in anthocyanins and carotenoids. According to a study published in the 2012 “Journal of Agricultural and Food Chemistry,” the purple potato has an antioxidant content that can help lower blood pressure. Despite potatoes bad rep that they are a food that can cause weight gain due to their high starch content, a study at the American Chemical Society National Meeting in 2012 found that consuming six to eight small purple potatoes per day not only lowered the blood pressure of the participants but also caused no weight gain at all. Beautiful and good for you!? Count me in!
Be sure to find them organic so you can keep the skin on. That’s where a lot of the fiber and nutrients lie!
Serves 4 Ingredients: 16-20 large sea scallops 24 small purple potatoes, washed and quartered 1 leek, washed and chopped 2 large shallots, chopped 3 cloves of garlic, chopped 5 Tbsp olive oil 1 Tbsp butter salt and pepper fresh tarragon, to garnish
Directions: For the mash: In a large skillet, heat 4 Tbsp olive oil over medium heat. Add leeks, shallots, and garlic and sauté until soft. Set aside. Bring a large pot of salted water to a boil. Add potatoes and cook about 12 minutes until fork tender. Reserve 1 cup of potato water, drain the rest and mash those spuds. Add the leeks, shallots and garlic to the taters. Mix well and add reserved water to loosen the mash to your liking. Salt and pepper to taste. For the scallops: Heat 1 Tbsp olive oil in a large cast iron pan over high heat. Remove muscle from scallops, rinse under cold water, and pat dry, removing any moisture whatsoever. Sprinkle with salt and pepper. When the pan is hot, hot, hot, and has just began to smoke, add scallops, making sure they are not touching each other. Sear 2 minutes. Flip. Add butter and turn the heat off but keep pan on the burner. After 1 minute, shake the pan for about 30 seconds making those scallops dance in the butter. Serve on top of your mash immediately and top with fresh tarragon. Enjoy!