Scallops With Edamame Salad And Puree |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I topped the puree with pan grilled scallops, but salmon would taste good as well. You could also substitute fava beans or sweet peas, if you prefer. Make sure you don't over cook the scallops. They should be slightly undercooked in the center, showing translucent flesh. Read more . source: (Martha Stewart Living) Ingredients:
scallops |
12 sea scallops |
1 teaspoon salt |
pepper |
1 tablespoon olive oil |
salad |
1/2 cup shelled edamame, cooked according to package instructions |
1/2 cup red bell pepper, finely chopped |
1 tablespoon white or black sesame seeds |
1 tablespoon lime juice |
1/2 asian chili paste |
1/4 teaspoon coarse salt |
freshly ground black pepper |
combine all the ingredients and set aside. |
puree |
2-1/2 cups of the cooked edamame, (the rest of the package) |
1/4 cup lime juice |
1/3 cup water |
2 tablespoons chopped fresh mint |
1 tablespoon chopped garlic |
1/4 teaspoon salt |
ground pepper |
Directions:
1. If the soy beans are warm when you make this, the puree will be ready to use. If you make it in advance, reheat it in a small skillet or the microwave.
2. Process all the ingredients in a food processor until smooth.
3. Making the dish: Season both sides of the scallops with salt and pepper. Heat oil in a large non-stick skillet until very hot, but not smoking.
4. Cook the scallops until golden brown, about 1-2 minutes per side. Don't over cook!
5. Divide the warm puree among serving plates, top with scallops and the salad. Serves 4
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