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Seared scallops with edamame puree

1
Points® value
Total Time
37 min
Prep
6 min
Cook
25 min
Serves
4
Difficulty
Easy
The flavor of this dish is meant for special occasions but the under-40 minute cook times makes it fully accessible for weeknight dinners or a nice weekend lunch. The delicate sweetness of the scallops is perfectly matched with the rich a mildly sweet edamame, brightened with a lemony finish. Dry, day-boat or diver sea scallops are what you want for this recipe as they contain no preservatives. Using the edamame 2-ways is a great way to add texture to the dish without extra steps. Serve with a small arugula salad with halved grape tomatoes for a lighter meal. Bulk up on veggies with some roasted carrots or thinly sliced seared bell peppers to bring more vibrant colors to the plate.

Ingredients

Shelled edamame

1¾ cup(s), frozen

Table salt

¾ tsp

Water

1 cup(s)

Fat free half and half creamer

⅓ cup(s), warmed

Black pepper

½ tsp

Lemon

1 item(s), medium, halved

Uncooked scallops

1½ pound(s), (16 large), patted dry

Canola oil

1½ tsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Per serving: 4 scallops, 1/2 cup puree, and 1 tablespoon edamame

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