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Scallop With Edamame Salad and Puree Recipe

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This recipe for Scallop With Edamame Salad and Puree, by , is from The Tribal Table: Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Wolf
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For the Salad:
1/2 cup frozen shelled edamame, cooked according to pkg instructions
1/2 red bell pepper, stemmed, seeded, and finely diced (1/3 cup)
1 T. toasted black sesame seeds
1 T. fresh lime juice
1/2 tsp Asian chili paste
1/4 tsp coarse salt
1/4 tsp freshly ground pepper

For the Puree:
2 1/2 cups frozen shelled edamame, cooked according to pkg instructions
1/4 cup fresh lime juice (approx 2-3 limes)
1/3 cup water
2 T whole fresh mint leaves
1 T coarsely chopped garlic
1/4 tsp coarse salt
1/2 tsp freshly ground pepper

For the Scallops:
12 sea scallops, tough muscles removed
1 tsp coarse salt
1/2 tsp freshly ground pepper
1 T. extra virgin olive oil
Lime wedges for serving

Directions:
Directions:
Make the salad: Combine edamame, bell pepper, sesame seeds, lime juice, chili paste, salt/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, 1-2 minutes per side.
Divide warm edamame puree among serving plates. Top with scallops and salad, and serve with lime wedges.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I didn't have limes, so used the 4.5 oz bottled lime juice and it turned out fine
I used a bag of Trader Joe's wild scallops in place of fresh.
253 calories/serving, 1 g saturated fat, 3 g unsat. fat, 15 mg cholesterol, 19 g carbs, 559 mg sodium, 21 g protein, 7 g fiber
This recipe came from Martha Stewart magazine

 

 

 

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