Scallops with Edamame Hummus and Grapefruit Salad
Pan-seared scallops—with golden crusts and buttery-soft centres—are a meal anyone can pull off at home. With so many types on the market, it pays to look for quality scallops—luckily, Canada is blessed with some of the best on the planet. Because they cook so quickly (pro tip: To ensure they sear, don’t crowd the pan), […]
Ingredients
- 1 cup (145 g) frozen shelled edamame (soybeans)
- 1/4 cup (10 g) cilantro leaves
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) tahini
- 1/2 tsp (2.5 ml) sambal oelek
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) water
- 14 oz (400 g) scallops (10-30)
- 1 tbsp (15 ml) olive oil
- 1 pink grapefruit, peeled and cut into skinless segments, then cut into 3 sections each (see note)
- 1 Lebanese cucumber, sliced into thin ribbons
- 1 tbsp (15 ml) olive oil
- Cilantro leaves, to taste
Instructions
- In a pot of salted boiling water, cook the edamame for 7 minutes. Drain and rinse under cold water.
- In a food processor, finely chop the edamame with the cilantro, lime juice, tahini and sambal oelek. Add the oil and water and purée until smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. The hummus will keep for 1 week in an airtight container in the refrigerator.
Pan-seared scallops—with golden crusts and buttery-soft centres—are a meal anyone can pull off at home. With so many types on the market, it pays to look for quality scallops—luckily, Canada is blessed with some of the best on the planet. Because they cook so quickly (pro tip: To ensure they sear, don’t crowd the pan), make the rest of the recipe beforehand. The fresh grapefruit salad complements the molluscs (and, bonus, gives you a sauce), and the edamame hummus anchors a recipe that hits the table in no time.