3 cups vegetable broth or water
2 cloves garlic, divided
1 small rosemary sprig
1 small thyme sprig
1/2 bay leaf
1/2 pound potatoes, cut into 1 1/2-inch pieces
2 ounces bacon (about 2-3 slices) cut into 1-inch pieces
2 shallots, cut into thin slices
1 1/2 teaspoons sherry vinegar
2 ounces friseé, washed (about 2 cups)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
3/4 pound sea scallops
Servings: 2
In large saucepan, bring broth, 1 clove of garlic, rosemary, thyme and bay leaf to a boil over medium-high heat. Add potatoes and boil, uncovered, 10 to 13 minutes or until potatoes are just tender. Drain potatoes, discarding herb sprigs and garlic clove; set aside. In large non-stick skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve bacon fat. In same skillet, cook and stir potatoes in reserved bacon fat 6 to 8 minutes or until golden brown. Mince the remaining clove of garlic. Add garlic and shallots to the potato mixture; cook and stir 2 to 3 minutes or until shallots are soft. Add reserved cooked bacon and vinegar, mixing until combined. In large bowl, toss potato mixture with friseé. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Arrange salad evenly on 4 serving plates and set aside. Meanwhile, season scallops with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill scallops over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes or until scallops are cooked to desired doneness, turning once. Serve with salad.
Preparation Time: 20 minutes
Start to finish: 50 minutes
Notes: Chef Miller suggests using fingerling potatoes in this salad, but other varieties of specialty potatoes work well, too.
2 cloves garlic, divided
1 small rosemary sprig
1 small thyme sprig
1/2 bay leaf
1/2 pound potatoes, cut into 1 1/2-inch pieces
2 ounces bacon (about 2-3 slices) cut into 1-inch pieces
2 shallots, cut into thin slices
1 1/2 teaspoons sherry vinegar
2 ounces friseé, washed (about 2 cups)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
3/4 pound sea scallops
Servings: 2
In large saucepan, bring broth, 1 clove of garlic, rosemary, thyme and bay leaf to a boil over medium-high heat. Add potatoes and boil, uncovered, 10 to 13 minutes or until potatoes are just tender. Drain potatoes, discarding herb sprigs and garlic clove; set aside. In large non-stick skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve bacon fat. In same skillet, cook and stir potatoes in reserved bacon fat 6 to 8 minutes or until golden brown. Mince the remaining clove of garlic. Add garlic and shallots to the potato mixture; cook and stir 2 to 3 minutes or until shallots are soft. Add reserved cooked bacon and vinegar, mixing until combined. In large bowl, toss potato mixture with friseé. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Arrange salad evenly on 4 serving plates and set aside. Meanwhile, season scallops with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill scallops over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes or until scallops are cooked to desired doneness, turning once. Serve with salad.
Preparation Time: 20 minutes
Start to finish: 50 minutes
Notes: Chef Miller suggests using fingerling potatoes in this salad, but other varieties of specialty potatoes work well, too.
