Seared Scallops with Edamame Puree
- Total Time
Sea scallops are usually sold wet—packed in a solution that prevents them from drying out. If your market sells dry, day-boat, or diver scallops, these are the ones to reach for, as they contain no preservatives.
edamame (shelled)1 ¾ cup(s), frozen
table salt¾ tsp
fat-free half-and-half⅓ cup(s), warmed
black pepper½ tsp
lemon(s)1 item(s), halved
uncooked scallop(s)1 ½ pound(s), (16 large), patted dry
canola oil1 ½ tsp
- Bring small saucepan of water to boil over high heat. Add edamame and 1/4 teaspoon salt and cook until edamame are tender, about 10 minutes. With slotted spoon, remove 1/4 cup of edamame and reserve.
- Transfer half of remaining 1 1/2 cups edamame with 1 cup water to blender. Add half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper and process until it forms smooth, thick puree, adding a bit more water if needed. Return puree to saucepan and add juice from half lemon, stirring to combine. Keep warm over very low heat.
- Sprinkle scallops with remaining 1/4 teaspoon salt. Heat oil in large heavy nonstick skillet over medium-high heat until very hot. Add 8 scallops and sear until deep golden brown and barely translucent in center, about 2 minutes per side. Transfer scallops to plate and loosely cover with sheet of foil. Cook remaining 8 scallops.
- Spoon edamame puree evenly onto 4 plates and top each serving with 4 scallops. Sprinkle with reserved edamame and remaining 1/4 teaspoon pepper. Cut remaining lemon half into 4 wedges and place alongside scallops.
- Per serving: 4 scallops, 1/2 cup puree, and 1 tablespoon edamame