Savory Seared Soy Scallops With Edamame and Pickled Root Vegetables

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.

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Soy Scallops With Edamame
Serves 4
An East Asian spin on seafood
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Prep Time
3 hr
Cook Time
30 min
Total Time
3 hr 30 min
Prep Time
3 hr
Cook Time
30 min
Total Time
3 hr 30 min
757 calories
99 g
38 g
24 g
34 g
9 g
961 g
4286 g
62 g
0 g
11 g
Nutrition Facts
Serving Size
961g
Servings
4
Amount Per Serving
Calories 757
Calories from Fat 205
% Daily Value *
Total Fat 24g
37%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Cholesterol 38mg
13%
Sodium 4286mg
179%
Total Carbohydrates 99g
33%
Dietary Fiber 18g
74%
Sugars 62g
Protein 34g
Vitamin A
244%
Vitamin C
86%
Calcium
45%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the pickling
  1. 2 large beets
  2. 2 large carrots
  3. 2 cups apple cider vinegar
  4. 2 cups rice wine vinegar
  5. 1 cup sugar
For the dish
  1. 8 large fresh scallops
  2. 4 cups fresh edamame (frozen will work)
  3. 2 small heads belgian endive
  4. 1 T chopped ginger
  5. 1 cup soy sauce
  6. 3/4 cup rice wine vinegar
  7. 5 T sugar
  8. 1/2 stick butter
  9. pepper to taste
  10. chive flowers for garnish (optional)
For the pickling
  1. Cut beets and carrots into 1 cm cubes.
  2. Mix the vinegars and sugars with a whisk.
  3. Add the mixture equally between two ziploc bags and add beets to one and carrots to the other.
  4. refrigerate overnight.
  5. Cook in liquid until just softened.
  6. Strain and reserve for service.
For the dish
  1. Combine soy, vinegar, sugar and ginger, whisking well.
  2. Marinate the scallops in 1 cup of the mixture in a ziploc bag for 3-4 hours.
  3. Bring a large pot of salted water to a boil and add the edamame.
  4. Cook until tender.
  5. While the edamame is cooking bring the remaining soy mixture to a simmer in a saucepan.
  6. Slowly incorporate cubed butter until emuslified, taste and add sugar/vinegar as needed.
  7. Toss cooked edamame in butter sauce and keep warm for service.
  8. Bring a heavy pan to medium high heat, add vegetable, or other high smoke point oil.
  9. Sear scallops 2-3 minutes per side, to maintain a rare center which should be translucent.
For service
  1. Spoon sauced edamame onto the plate and rest the scallops atop it.
  2. Use endive leaves as cups to hold the pickled vegetables.
  3. Garnish with chive flowers
beta
calories
757
fat
24g
protein
34g
carbs
99g
more
A Taste Of The Road http://tasteoftheroad.com/

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