Reviews        Add Rating & Review

Back to Scallops with Edamame Salad and Puree All Reviews for Scallops with Edamame Salad and Puree - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Scallops with Edamame Salad and Puree Recipe Summary Servings: 4

Ingredients For the salad 1/2 cup frozen shelled edamame, cooked according to package instructions 1/2 red bell pepper, stemmed, seeded, and finely diced (1/3 cup) 1 tablespoon toasted black sesame seeds 1 tablespoon fresh lime juice 1/2 teaspoon Asian chili paste, such as sambal oelek (see the Guide) 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper For the puree 2 1/2 cups frozen shelled edamame, cooked according to package instructions 1/4 cup fresh lime juice (from 2 to 3 limes) 1/3 cup water 2 tablespoons whole fresh mint leaves 1/2 teaspoon Asian chili paste, such as sambal oelek 1/4 teaspoon coarse salt 1/2 teaspoon freshly ground pepper For the scallops 12 sea scallops, tough muscles removed 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 1 tablespoon extra-virgin olive oil Lime wedges, for serving

Gallery Scallops with Edamame Salad and Puree

Recipe Summary Servings: 4

Scallops with Edamame Salad and Puree

Scallops with Edamame Salad and Puree

Scallops with Edamame Salad and Puree

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1/2 cup frozen shelled edamame, cooked according to package instructions 1/2 red bell pepper, stemmed, seeded, and finely diced (1/3 cup) 1 tablespoon toasted black sesame seeds 1 tablespoon fresh lime juice 1/2 teaspoon Asian chili paste, such as sambal oelek (see the Guide) 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper

  • 2 1/2 cups frozen shelled edamame, cooked according to package instructions 1/4 cup fresh lime juice (from 2 to 3 limes) 1/3 cup water 2 tablespoons whole fresh mint leaves 1/2 teaspoon Asian chili paste, such as sambal oelek 1/4 teaspoon coarse salt 1/2 teaspoon freshly ground pepper

  • 12 sea scallops, tough muscles removed 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 1 tablespoon extra-virgin olive oil Lime wedges, for serving

Directions

Make the salad: Combine edamame, bell pepper, sesame seeds, lime juice, chili paste, salt, and pepper.

Make the puree: Process edamame, lime juice, water, mint, garlic, salt, and pepper in a food processor until smooth. (The puree should be warm from the just-cooked edamame; reheat it in a saucepan over low heat if necessary.)

Make the scallops: Season both sides of each scallop with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until very hot but not smoking. Add scallops, and cook until golden brown, 1 to 2 minutes per side.

Divide warm edamame puree among serving plates. Top with scallops and salad, and serve with lime wedges.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Scallops with Edamame Salad and Puree

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Scallops with Edamame Salad and Puree

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest