Roasted Scallops with Edamame
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
Perfectly seared scallops with a golden crust paired with buttery roasted edamame, finished with a zesty lemon-garlic drizzle and fresh herbs for an elegant yet simple seafood dish.
Ella x
Ingredients
- 16large scallops(patted dry with paper towels)
- 473 mlfrozen edamame(thawed)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
Place the edamame in the oven and roast for 12-15 minutes until lightly golden and crispy, stirring halfway through cooking.
- 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
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
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
Remove from heat and stir in the fresh lemon juice, remaining butter, red pepper flakes, and lemon zest to create a light sauce.
- 7
Remove the edamame from the oven and divide among four serving plates. Arrange 4 scallops on each plate next to the edamame.
- 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.
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