Best 2 Scallops With Edamame Salad And Puree Recipes

Indulge in a culinary journey with our tantalizing scallops with edamame salad and puree, a harmonious blend of flavors and textures that will delight your palate. Pan-seared scallops, succulent and perfectly cooked, take center stage, accompanied by a refreshing edamame salad, featuring tender edamame, crisp vegetables, and a tangy dressing. The velvety smooth edamame puree adds a luscious dimension, its vibrant green hue adding a pop of color to the dish. Discover the perfect balance of delicate seafood, crunchy vegetables, and creamy puree in this exquisite dish, complemented by a zesty lemon butter sauce that elevates the flavors to new heights. Prepare to be captivated by this culinary masterpiece, presented with step-by-step instructions and a video guide to ensure your success in recreating this delectable dish in your own kitchen.

Here are our top 2 tried and tested recipes!

SCALLOPS WITH EDAMAME SALAD AND PUREE

Scallops with Edamame Salad and Puree image

One 16-ounce bag of edamame is enough for both puree and salad; cook it all at once, and then divide it accordingly.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 253 g, Cholesterol 15 g, Fiber 7 g, Protein 21 g, SaturatedFat 1 g, Sodium 559 g

SPECIAL SCALLOP SALAD

Special Scallop Salad image

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

Steps:

Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

Tips:

To save time, use frozen scallops that have been thawed in the refrigerator overnight.
If you don't have edamame, you can substitute another type of bean, such as black beans or chickpeas.
To make the puree ahead of time, simply cook the edamame and then puree it with the other ingredients. Store the puree in an airtight container in the refrigerator for up to 3 days.
When searing the scallops, be sure to use a hot pan and cook them for only a few minutes per side, or they will become tough.
To serve, spoon some of the edamame puree onto a plate and top with the seared scallops. Garnish with microgreens or chopped chives.

Conclusion:

This dish is a delicious and healthy way to enjoy scallops. The edamame puree adds a creamy and flavorful base, while the seared scallops are perfectly cooked and tender. This dish is sure to impress your guests, and it's also easy to make. So next time you're looking for a seafood dish that's both delicious and healthy, give this recipe a try.