• 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.



    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
    Amount Per Serving
    Calories 757
    Calories from Fat 205
    % Daily Value *
    Total Fat 24g
    Saturated Fat 9g
    Trans Fat 0g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 5g
    Cholesterol 38mg
    Sodium 4286mg
    Total Carbohydrates 99g
    Dietary Fiber 18g
    Sugars 62g
    Protein 34g
    Vitamin A
    Vitamin C
    * 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
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