Roasted Scallops with Edamame

Instructions

1. 1

   Preheat your oven to 400°F. Toss the thawed edamame with 1 tablespoon of olive oil, salt, and pepper on a baking sheet, then spread in a single layer and set aside.

   Tip: Make sure scallops are completely dry for better browning; moisture will cause them to steam instead of sear.

2. 2

   Place the edamame in the oven and roast for 12-15 minutes until lightly golden and crispy, stirring halfway through cooking.

3. 3

   While the edamame roasts, season both sides of the scallops generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.

   Tip: Use a skillet large enough to fit scallops in a single layer without crowding; work in batches if needed.

4. 4

   Carefully place the scallops in the hot skillet and sear for 2-3 minutes on the first side without moving them, until a golden crust forms. Flip and sear the other side for another 2 minutes.

   Tip: Resist the urge to move the scallops around; letting them sit develops that beautiful caramelized exterior.

5. 5

   Transfer the seared scallops to a warm plate. In the same skillet, reduce heat to medium and add 1 tablespoon of butter and the minced garlic, cooking for 30 seconds until fragrant.

6. 6

   Remove from heat and stir in the fresh lemon juice, remaining butter, red pepper flakes, and lemon zest to create a light sauce.

7. 7

   Remove the edamame from the oven and divide among four serving plates. Arrange 4 scallops on each plate next to the edamame.

8. 8

   Pour the lemon-garlic sauce over the scallops, garnish with fresh chopped parsley, and serve immediately while everything is hot.

   Tip: This dish is best enjoyed right after cooking to maintain the scallops' tender texture and the edamame's crispness.