Roasted Scallops with Edamame
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
Here's a simple weeknight dinner that always impresses! These roasted scallops with edamame come together in just 35 minutes, making them perfect for busy nights when you still want something elegant. The scallops get beautifully caramelized while the edamame adds a lovely pop of color and texture. Plus, edamame is packed with plant based protein and fiber, so you're getting real nutrition alongside pure deliciousness. The whole dish comes together in one pan with minimal fuss, and the bright lemon and garlic flavors keep everything light and fresh. Trust me, this has become one of my go to meals for impressing guests or treating myself to something special.
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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