Scallop With Edamame Salad and Puree Recipe
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Category: |
Category: |
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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
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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. |
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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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