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
Scale
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.
