I always love visiting the family in Santa Barbara, and I always try to cook up one meal for us all to share. For this visit, I decided to visit the new seafood purveyor in town, where the scallops caught my eye. Wanting to put an East -Asian spin on the dish, I picked up some edamame, which I absolutely love, and often eat as a snack at home.
I have never marinated scallops and though this would be the perfect time to try it out! I used a mixture of soy, ginger, rice wine vinegar, and sugar, my go to Japanese flavor combo. I only marinated for about 3 hours as the scallops easily absorb liquid. I made an emulsified butter sauce with the same mixture for the edamame, which was outstanding!
I also pickled some beets and carrots to cut through the salty richness of the scallops and beans. The end result was fantastic and everyone raved about the edamame! Find the recipe below, and if you can’t get (or afford!) fresh scallops, this would work well with anything from chicken to beef.
Soy Scallops With Edamame
An East Asian spin on seafood
Amount Per Serving
Calories from Fat 205
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Total Carbohydrates 99g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 large beets
- 2 large carrots
- 2 cups apple cider vinegar
- 2 cups rice wine vinegar
- 1 cup sugar
- 8 large fresh scallops
- 4 cups fresh edamame (frozen will work)
- 2 small heads belgian endive
- 1 T chopped ginger
- 1 cup soy sauce
- 3/4 cup rice wine vinegar
- 5 T sugar
- 1/2 stick butter
- pepper to taste
- chive flowers for garnish (optional)
- Cut beets and carrots into 1 cm cubes.
- Mix the vinegars and sugars with a whisk.
- Add the mixture equally between two ziploc bags and add beets to one and carrots to the other.
- refrigerate overnight.
- Cook in liquid until just softened.
- Strain and reserve for service.
- Combine soy, vinegar, sugar and ginger, whisking well.
- Marinate the scallops in 1 cup of the mixture in a ziploc bag for 3-4 hours.
- Bring a large pot of salted water to a boil and add the edamame.
- Cook until tender.
- While the edamame is cooking bring the remaining soy mixture to a simmer in a saucepan.
- Slowly incorporate cubed butter until emuslified, taste and add sugar/vinegar as needed.
- Toss cooked edamame in butter sauce and keep warm for service.
- Bring a heavy pan to medium high heat, add vegetable, or other high smoke point oil.
- Sear scallops 2-3 minutes per side, to maintain a rare center which should be translucent.
- Spoon sauced edamame onto the plate and rest the scallops atop it.
- Use endive leaves as cups to hold the pickled vegetables.
- Garnish with chive flowers
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