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Boiled Potatoes & Green Sauce

From Fine Cooking Issue 005.

Source and licence

From Fine Cooking Issue 005, printed page 65, digitised by the Internet Archive: https://archive.org/details/Fine_Cooking_005

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

Method

  1. Cooking these scallops on top of coarse salt keeps them from sticking to the skillet without having to use oil, and it leaves the scallops pleasantly salty.
  2. Be sure not to salt the potatoes to preserve the balance of flavors.
  3. You'll have plenty of the green sauce leftover — enjoy it with grilled or roasted fish, or roasted chicken.
  4. It will keep for three days.
  5. Serves two as a main course or four as a light appetizer: 6 new potatoes 2 bunches curly parsley, washed, dried, stems removed 2 cloves garlic 2 hard-boiled egg yolks 1 cup plus 1 Tbs.
  6. extra-virgin olive oil 7 Tbs.
  7. red-wine vinegar } A tsp.
  8. crushed red pepper flakes 7 scant Tbs.
  9. kosher salt 7 lb.
  10. sea scallops, dried thoroughly on paper towels Put the potatoes h a saucepan and add water to cover.
  11. Bring to a boil, lower the heat to a simmer, and cook until tender, about 20 min.
  12. Meanwhile, make the green sauce by combining the parsley, garlic, egg yolks, 1 cup olive oil, vinegar, and red pepper flakes in a blender or food processor.
  13. Blend until smooth.
  14. Set aside.
  15. When the potatoes are done, drain the water and leave the potatoes in the saucepan at the side of the stove to keep them warm.
  16. Sprinkle the kosher salt evenly over the surface of a 9-in.
  17. cast-iron skillet and heat on the stove over high heat.
  18. After about 3 min., the salt will begin to dance.
  19. Gently place the scallops on the salt, leaving space around each one.
  20. Sear until small beads of moisture appear on the top of each scallop, about 2 to 3 min.
  21. With tongs, turn the scallops over and place them on parts of the skillet where the salt has not been disturbed.
  22. Sear just until you see the sides of the scallop become opaque, about 2 min.
  23. Transfer the scallops to heated plates.
  24. Cut the potatoes in half and put them on the plates.
  25. Drizzle everything with the remaining tablespoon of olive oil.
  26. Serve immediately with a spoonful of green sauce on each plate.