• Bring a medium pot of salted water to a boil.


• Peel and medium-dice the potatoes.


• Add to the pot of boiling water and boil, 14 to 16 min., until very tender.


• In the last 2 min., add the peas.


• Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.


• Off the heat, add 1 tbsp butter (double for 4 portions).


• Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.

• Meanwhile, remove the root end of the endive; thinly slice lengthwise.


• Thinly slice the chives.


• Remove the kale leaves from the stems; thinly slice the leaves.


• In a large bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.


• Add the endive, ½ the chives, ⅔ of the vinaigrette, 1 tbsp oil (double for 4 portions) and S&P; toss well.

• Rinse the scallops under cold water and pat dry; season with S&P. If necessary, remove the muscle on the edge.


• In a medium pan, heat a drizzle of oil on medium-high.


• Add the scallops and cook, 1 to 2 min. on one side, until partially cooked.


• Transfer to a paper towel-lined plate and reserve the pan.

• In the same pan, heat 2 tbsp butter (double for 4 portions) on medium.


• Add the remaining vinaigrette and cook, stirring often, 1 to 2 min., until slightly reduced.


• Return the scallops* and cook, swirling the pan often, 1 to 2 min., until cooked as desired.


• Off the heat, add the remaining chives; stir well.

• Divide the mash, salad and scallops between your plates.


• Spoon the beurre blanc over the scallops. Bon appétit!

Introducing our new 15-minute recipes: tested and timed by real home cooks, so 15 minutes really means 15 minutes. Choose from a selection of recipes delivered with fresh, pre-chopped ingredients for a built-in head start, plus easy instructions you can follow even on your busiest nights.