Old MacDonald's Potato Box Recipes
Crisped Scallops with Clam Chowder Potato Mash and Salsa Verde Ingredients Salsa verde: ½ cup chopped fresh parsley ½ cup chopped fresh chives ½ cup chopped fresh chervil ¼ cup chopped fennel fronds (optional) 2 shallots, diced 1 apple, peeled, and finely diced 2 stalks celery, finely diced 1 cucumber, peeled, seeded and finely diced 1 garlic clove, finely minced 2 anchovy filets, finely minced 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper To finish the dish: 2 teaspoons canola oil 16 large scallops, well drained Clam Chowder Potato Mash (see recipe below) 1 cup mixed herb sprigs, such as parsley, chervil, tarragon, and cilantro (use at least 2 kinds Clam Chowder Potato Mash: ½ cup diced bacon 1 large onion, chopped 2 stalks celery, chopped 2 large baking potatoes, peeled and diced 2 large Yukon gold or other boiling potatoes, peeled and diced 2 cups clam juice Kosher salt and freshly ground black pepper Directions Scallops: Heat a large cast-iron or heavy nonstick skillet over high heat until very hot. Add the oil and swirl to coat. Add the scallops to the pan and let sear undisturbed until they develop a crust, about 3-5 minutes depending on their size. (I know it's hard, but don't move the scallops around in the pan! At first they will stick, but soon a crust will form and the scallops will release on their own.) Cook until the bottoms are mahogany brown, then turn and cook another 2 minutes on the other side. To serve, scoop some mash into the center of a shallow bowl. Place 4 scallops around the mash, then spoon salsa verde over the scallops. Place a small mound of herb salad in the center. Clam Chowder Potato Mash: Put the bacon in a medium-size heavy pot and heat it over high heat. Cook, stirring often, until the white fat has rendered (become liquid) and the bacon pieces are sizzling and just beginning to turn golden. Add the onion and celery and cook, stirring, until the onions are tender and translucent. Add the potatoes and clam juice, bring to a simmer, and simmer uncovered until the potatoes are very tender. Raise the temperature to high, stirring until the liquid evaporates and the mixture is creamy and lumpy. Season to taste with salt and pepper. Keep hot, or reheat before serving.

Old MacDonald's Potato Box Recipes

Crisped Scallops with Clam Chowder Potato Mash and Salsa Verde

Ingredients

Salsa verde:

½ cup chopped fresh parsley
½ cup chopped fresh chives
½ cup chopped fresh chervil
¼ cup chopped fennel fronds (optional)
2 shallots, diced
1 apple, peeled, and finely diced
2 stalks celery, finely diced
1 cucumber, peeled, seeded and finely diced
1 garlic clove, finely minced
2 anchovy filets, finely minced
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

To finish the dish:

2 teaspoons canola oil
16 large scallops, well drained
Clam Chowder Potato Mash (see recipe below)
1 cup mixed herb sprigs, such as parsley, chervil, tarragon, and cilantro (use at least 2 kinds

Clam Chowder Potato Mash:

½ cup diced bacon
1 large onion, chopped
2 stalks celery, chopped
2 large baking potatoes, peeled and diced
2 large Yukon gold or other boiling potatoes, peeled and diced
2 cups clam juice
Kosher salt and freshly ground black pepper

Directions

Scallops:

Heat a large cast-iron or heavy nonstick skillet over high heat until very hot. Add the oil and swirl to coat. Add the scallops to the pan and let sear undisturbed until they develop a crust, about 3-5 minutes depending on their size. (I know it's hard, but don't move the scallops around in the pan! At first they will stick, but soon a crust will form and the scallops will release on their own.) Cook until the bottoms are mahogany brown, then turn and cook another 2 minutes on the other side.

To serve, scoop some mash into the center of a shallow bowl. Place 4 scallops around the mash, then spoon salsa verde over the scallops. Place a small mound of herb salad in the center.

Clam Chowder Potato Mash:

Put the bacon in a medium-size heavy pot and heat it over high heat. Cook, stirring often, until the white fat has rendered (become liquid) and the bacon pieces are sizzling and just beginning to turn golden. Add the onion and celery and cook, stirring, until the onions are tender and translucent. Add the potatoes and clam juice, bring to a simmer, and simmer uncovered until the potatoes are very tender. Raise the temperature to high, stirring until the liquid evaporates and the mixture is creamy and lumpy. Season to taste with salt and pepper. Keep hot, or reheat before serving.