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Pesto Butter Sauce and Arugula Salad

Arugula Salad

2 pounds potatoes, quartered

1 cup chives

1 cup oil

Salt to taste

1/4 cup julienned sun-dried tomatoes

Chive Sun-Dried Tomato Potatoes

1/ 2 cup white wine

1/ 2 cup heavy cream

1/ 2 pound unsalted butter, cold

1 cup pesto (homemade or store bought)

Salt and pepper to taste

Pesto Butter Sauce

1/ 2 pound arugula

1 leek, diced and fried

1 tomato, diced

1/4 cup lemon vinaigrette, store-bought or use your own recipe

2 pounds scallops

To make the potatoes, boil the potatoes until soft. Purée chives with oil and add salt. Mash potatoes with the chive-oil mixture and stir in sun-dried tomatoes.

To make the pesto sauce, reduce white wine by half. Add cream and reduce by half again. Stir in cubes of cold butter. Add pesto. Add salt and pepper to taste. Keep warm.

To make the salad, mix arugula with fried leek, tomato and lemon vinaigrette.

To serve, sear scallops. Place mashed potatoes in the center of plate. Encircle potatoes with sauce. Place seared scallops on top. Drizzle pesto sauce over scallops. Place arugula salad atop potatoes and serve.

Servings: 6