Seared Sea Scallops with Edamame Salad and Puree
Posted on March 24th, 2009 by theapartmentkitchen
While standing at the seafood counter this weekend, I decided that having satisfied my craving for shrimp, I should indulge in some sea scallops as well. They’re so wonderful when cooked properly – smooth, almost creamy in texture. A wonderful thing about seafood is that you can transform it’s flavor by the items you pair with it. I got this idea from an old Martha Stewart Living recipe, placing scallops on top of an equally silky edamame puree. The combination seemed divine.
And it was. With a little bit of crispness in texture from the edamame and red pepper salad, this dish has it all, and was prepared in under 20 minutes. The key is, cook the scallops until lightly browned and firm to the touch – any longer and they’ll be overdone, and shorter and they will still be raw. Season everything really well and you’ll be in heaven with this dish. It definitely seems like one that took hours to make (I won’t tell if you won’t).
Seared Sea Scallops with Edamame Salad and Puree
Served 3.
Leftover Potential: The salad and puree refrigerated nicely and made an excellent salad topping the next day. Made enough for one salad after the initial meal.
Edamame Salad
1/2 cup edamame, shelled, cooked in boiling salted water
1 red pepper, diced
2 scallions, thinly sliced
2 Tbsp sesame seeds, toasted
1 Tbsp lime juice
1 tsp chili paste
salt, as needed
pepper, as needed
1. Combine the edamame, pepper, scallions, and sesame seeds in a small bowl. Toss to combine.
2. In a small bowl, whisk together the lime juice, chili paste, salt, and pepper until combined. Pour over edamame mixture. Set aside.
Edamame Puree
2 1/2 cups edamame
3 scallions, roughly chopped
1/4 cup lime juice
1/3 cup chicken or vegetable stock
2 Tbsp basil, roughly chopped
2 cloves garlic, roughly chopped
1 Tbsp ginger, roughly chopped
salt, as needed
pepper, as needed
1. Puree all ingredients together until smooth in a blender or food processor. Transfer the finished puree to a small saucepan and reserve over low heat, stirring occasionally.
Seared Sea Scallops
2 Tbsp olive oil
1 pound sea scallops
salt, as needed
pepper, as needed
1. Heat the olive oil over medium high heat. When the oil is searing hot, add the scallops. Sear on each side until brown and lightly caramelized, about 2-3 minutes per side (depending on size). The scallops should be firm to the touch.
2. Serve on top of warmed puree with edamame salad.
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Love your recipes. I haven’t had a chance to go through all of them, but have you somewhere amongst them a listing of what equipment the Apartment Kitchen does have? I did note that you once said that the Apartment Kitchen does not have a food processor, so you used a blender, which it does have. Also, totally unrelated question, why no google ads?
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