If you’re craving something fresh, vibrant, and packed with delightful textures, this Scallops with Edamame, Peas, and Lime Butter Recipe will quickly become your new favorite. Tender, golden scallops seared to perfection sit atop a luscious, creamy bed of seasoned edamame and peas, all brought to life with aromatic ginger, garlic, and a bright burst of lime butter. It’s a dish that beautifully combines the sweetness of fresh peas and scallops with just the right hint of heat and acidity, making every bite an absolute celebration of flavor and color.
Ingredients You’ll Need
These ingredients keep the dish simple yet sophisticated. Each one plays a key role in creating layers of flavor—from the silky buttermilk blend to the fresh herbal brightness, and the rich, buttery scallops that make this recipe shine.
- Olive oil: Provides a fruity, clean base for sautéing the vegetables.
- Edamame: Adds a satisfying bite and vibrant green color.
- Fresh peas: Contributes sweetness and freshness.
- Scallions: Bring a mild onion flavor and delicate crunch.
- Shallots: Offer a subtle sweetness to balance the ginger and garlic.
- Fresh ginger: Adds a warm, slightly spicy zing.
- Garlic cloves: Provide savory depth and aroma.
- Kosher salt: Essential for seasoning and drawing out flavors.
- Crushed red pepper flakes: Deliver a gentle kick without overpowering.
- Buttermilk: Creates a creamy, tangy base that smooths the mix.
- Large sea scallops: The star ingredient, tender and sweet.
- Butter: For searing scallops and enriching the lime butter sauce.
- Freshly squeezed lime juice: Adds brightness and acidity to elevate the dish.
- Finely chopped parsley: Injects fresh herbal notes and color contrast.
How to Make Scallops with Edamame, Peas, and Lime Butter Recipe
Step 1: Sauté the Vegetables
Start by warming olive oil in a saucepan over medium-high heat—you’ll want it nice and hot before adding the edamame, peas, scallions, and shallots. Cook these together for about 4 minutes until they soften slightly and their aromas mix, then add minced ginger, garlic, kosher salt, and red pepper flakes. Stir for another minute to let those spices bloom perfectly into the vegetables. This step builds the bright, savory foundation of your dish.
Step 2: Cool and Combine with Buttermilk
Remove the sautéed vegetables from the heat and give them about 5 minutes to cool just enough before stirring in the buttermilk. This creamy addition softens the mixture and adds a lovely, tangy richness. Divide this vibrant green blend evenly between four bowls or plates—it’s already looking irresistible, isn’t it?
Step 3: Prep the Scallops
Pat your scallops dry with a towel to help them sear well and season them generously with the remaining kosher salt. This simple prep ensures that the scallops will develop that coveted golden crust while staying moist inside.
Step 4: Melt Butter and Sear the Scallops
Heat a large skillet over medium-high heat until hot, then add the butter. Let it melt completely and start bubbling to create the perfect cooking environment. Add the scallops in a single layer and cook for about 3 minutes without moving them to form a beautiful crust. If you notice them browning too quickly, turn the heat down slightly to avoid burning.
Step 5: Flip and Baste
Reduce the heat to medium-low, flip the scallops gently, and spoon the bubbling butter over them for 30 seconds. This basting technique keeps scallops juicy and infuses them with more buttery flavor. Then, take them off the heat—just like that, you have restaurant-quality scallops at home.
Step 6: Assemble and Finish
Place the perfectly seared scallops on top of each portion of the edamame and pea mixture. Drizzle freshly squeezed lime juice over everything and crown each serving with a generous sprinkle of chopped parsley. The lime adds a zing that cuts through the butter’s richness beautifully.
Step 7: Optional Seasoning
For an extra touch, add a pinch of black pepper, some flaky sea salt, or lime wedges on the side. These little extras let everyone tailor the flavors right at the table.
How to Serve Scallops with Edamame, Peas, and Lime Butter Recipe
Garnishes
Finishing touches make a big difference with this dish. A sprinkle of fresh herbs like parsley or chives adds bursts of color and freshness. For a little crunch, toasted sesame seeds work wonderfully. And those lime wedges are perfect for anyone who loves an extra citrus spark right before taking a bite.
Side Dishes
This recipe is wonderfully versatile. Serve it alongside buttery mashed potatoes or a light quinoa salad for a complete meal. A crisp green salad with vinaigrette or roasted asparagus brightens the plate without competing with the scallops’ delicate flavors.
Creative Ways to Present
For dinner parties or special occasions, consider plating the scallops on a bed of microgreens or edible flowers to elevate the presentation. Using shallow white bowls highlights the vibrant greens and golden scallops perfectly, inviting guests to dig in with their eyes first.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Scallops with Edamame, Peas, and Lime Butter Recipe, place them in an airtight container and store in the refrigerator. Try to keep scallops separate from the vegetable mixture to maintain texture. Consume within 1-2 days for best quality and flavor.
Freezing
While the scallops are best enjoyed fresh, you can freeze the edamame and pea mixture separately by placing it in a freezer-safe container. Thaw in the refrigerator overnight before reheating gently. Freezing scallops is not recommended as their texture tends to degrade.
Reheating
Reheat the vegetable mixture over low heat on the stove, stirring occasionally. If you must reheat scallops, do so gently in a skillet over low heat with a bit of butter to avoid overcooking. However, they are at their best fresh, so try to enjoy the dish soon after making it.
FAQs
Can I use frozen peas or edamame?
Absolutely! Frozen peas and edamame work just fine—just thaw them before cooking to avoid excess moisture and to keep the flavors bright.
What if I don’t have buttermilk?
No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, letting it sit for 5 minutes until it thickens slightly.
How do I know when scallops are cooked perfectly?
Scallops are ready when they have a golden crust on one side and are opaque throughout. They should feel slightly firm but still tender when pressed gently.
Can I use other shellfish instead of scallops?
Yes, large shrimp or sea bass chunks can work well, but cook times may vary. The lime butter sauce complements many seafood varieties beautifully.
Is this dish spicy?
The crushed red pepper flakes add just a gentle warmth, not overwhelming heat. You can adjust or omit them based on your spice preference.
Final Thoughts
There’s something truly special about the combination of sweet scallops, fresh edamame and peas, and that zesty lime butter sauce. This Scallops with Edamame, Peas, and Lime Butter Recipe is one of those dishes that feels elegant without fussing over complicated steps. I’m excited for you to try it and savor the harmony of flavors and textures that make it so unforgettable.
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Scallops with Edamame, Peas, and Lime Butter Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This vibrant recipe features succulent sea scallops served over a creamy buttermilk-coated medley of edamame, fresh peas, scallions, and shallots, enhanced with ginger, garlic, and a touch of heat from crushed red pepper flakes. Finished with a zesty lime drizzle and fresh parsley, this dish balances rich, fresh, and tangy flavors for an elegant yet approachable meal perfect for four.
Ingredients
Vegetables & Aromatics
- 1 1/2 cups edamame
- 1 cup fresh peas
- 4 scallions, finely sliced
- 2 shallots, finely diced
- 1-inch fresh ginger, minced or grated
- 4 garlic cloves, minced
Seasonings & Liquids
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon crushed red pepper flakes
- 1 cup buttermilk
- 1 tablespoon freshly squeezed lime juice
Protein & Fats
- 1 pound large sea scallops
- 2 tablespoons butter
Garnish
- 1/4 cup finely chopped parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a saucepan over medium-high heat. Once hot, add the edamame, peas, scallions, and shallots. Let cook for 4 minutes, then add the ginger, garlic, 1 teaspoon kosher salt, and crushed red pepper flakes. Cook for an additional 1 minute, stirring occasionally to develop flavors.
- Prepare Buttermilk Mixture: Remove the vegetables from heat and allow them to cool for 5 minutes. Stir in the buttermilk until well combined, then divide this mixture evenly among four bowls or plates as the base layer.
- Dry and Season Scallops: Pat the scallops dry thoroughly with a towel or paper towel to ensure a good sear. Season them with the remaining 1 teaspoon kosher salt evenly on both sides.
- Heat Skillet and Melt Butter: Preheat a large skillet over medium-high heat. Add the butter and let it fully melt and start bubbling, preparing the pan for searing.
- Sear Scallops (Side One): Place the scallops in the skillet carefully, allowing them to cook undisturbed for about 3 minutes until a golden crust forms on the bottom. Adjust heat if browning too quickly to avoid burning.
- Flip and Baste Scallops: Reduce heat to medium-low and flip the scallops. Spoon the melted butter over them repeatedly for 30 seconds to baste and finish cooking, then remove the scallops from the heat.
- Assemble the Dish: Arrange the seared scallops atop the edamame and pea mixture in each bowl. Drizzle the freshly squeezed lime juice over the top and sprinkle with the finely chopped parsley for freshness and vibrant color.
- Serve and Garnish: Serve immediately, optionally adding a sprinkle of black pepper, lime wedges, or flaky sea salt to enhance the dish according to your preference.
Notes
- Make sure scallops are dry before searing to achieve a proper crust.
- Adjust crushed red pepper flakes to taste for desired spiciness.
- Fresh peas can be substituted with frozen peas if fresh are not available.
- Butter adds richness to scallops; avoid using oil here for flavor authenticity.
- Serve immediately for best texture and flavor.
