Seared Scallops with Edamame Puree

Total Time
37 min
6 min
25 min
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)

1¾ cup(s), frozen

table salt

¾ tsp


1 cup(s)

fat-free half-and-half

cup(s), warmed

black pepper

½ tsp


1 item(s), halved

uncooked scallop(s)

1½ pound(s), (16 large), patted dry

canola oil

1½ tsp


  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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