I usually have a bag of edamame in the freezer. I love the taste and they take only three minutes to cook. This dish uses a 16 ounce bag to make both a salad and puree. Combined together, they provide a good contrast in textures, smooth and crunchy. 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. I enjoyed this dish. It looks like spring to me, which exerts a strong influence on me lately. In two weeks, it will officially be spring. I can hardly wait.
Make sure you don't over cook the scallops. They should be slightly undercooked in the center, showing translucent flesh.
Scallops With Edamame Salad and Puree
(Martha Stewart Living)
Start with a 16 ounce bag of frozen shelled edamame and divide according to below to make the salad and puree
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.
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
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.
Process all the ingredients in a food processor until smooth.
Making the dish
12 sea scallops
1 teaspoon salt
1 Tablespoon olive oil
Season both sides of the scallops with salt and pepper. Heat oil in a large non-stick skillet until very hot, but not smoking. Cook the scallops until golden brown, about 1-2 minutes per side. Don't over cook!
Divide the warm puree among serving plates, top with scallops and the salad. Serves 4