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