SCALLOPS WITH EDAMAME SALAD AND PUREE
One 16-ounce bag of edamame is enough for both puree and salad; cook it all at once, and then divide it accordingly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 19
Steps:
- Make the salad: Combine edamame, bell pepper, sesame seeds, lime juice, chili paste, salt, and pepper.
- Make the puree: Process edamame, lime juice, water, mint, garlic, salt, and pepper in a food processor until smooth. (The puree should be warm from the just-cooked edamame; reheat it in a saucepan over low heat if necessary.)
- Make the scallops: Season both sides of each scallop with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until very hot but not smoking. Add scallops, and cook until golden brown, 1 to 2 minutes per side.
- Divide warm edamame puree among serving plates. Top with scallops and salad, and serve with lime wedges.
Nutrition Facts : Calories 253 g, Cholesterol 15 g, Fiber 7 g, Protein 21 g, SaturatedFat 1 g, Sodium 559 g
SCALLOPS WITH PARSNIP PUREE
Add scallops to your weeknight rotation: They're low in fat, calories and cholesterol. (Plus they cook quickly!)
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the parsnips, milk and a large pinch of salt in a medium saucepan. Cover and bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until tender, about 20 minutes. Transfer the mixture to a blender or food processor, add the butter and puree. Season with salt and pepper.
- Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper, add to the skillet and cook, undisturbed, until well browned, about 3 minutes. Flip and cook through, about 1 more minute. Divide among plates.
- Add the remaining 1 teaspoon vegetable oil and the hazelnuts and thyme to the skillet. Cook, stirring and scraping up the pan, until the nuts are toasted, about 1 minute. Scrape the mixture into a bowl.
- Return the skillet to the heat and stir in the honey and 1/4 cup vinegar. Cook, swirling the pan, until thick, about 1 minute.
- Thinly slice the shallot and put in a large bowl with the remaining 1 tablespoon vinegar, 1/4 teaspoon salt and a few grinds of pepper. Add the watercress and toss. Add the watercress salad and parsnip puree to the plates. Sprinkle with the hazelnut mixture and drizzle with the honey syrup.
Nutrition Facts : Calories 460, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 62 milligrams, Sodium 965 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 26 grams, Sugar 15 grams
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- 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.
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- 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.
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