If you’re craving a dish that feels light and fresh yet luxuriously satisfying, this Scallops with Edamame and Peas Recipe is going to steal your heart. Imagine perfectly seared scallops nestled on a creamy bed of vibrant edamame and peas, infused with ginger and garlic for a subtle zing, and finished with a bright touch of lime juice and fresh parsley. Every bite is a delightful mix of textures and flavors that come together in perfect harmony. Whether you’re impressing guests or treating yourself to something special, this recipe offers a wonderful balance of elegance and simplicity that’s sure to become a new favorite in your kitchen.
Ingredients You’ll Need
This recipe relies on a handful of simple, wholesome ingredients that each play an essential role. From the rich butter that helps create the scallops’ golden crust to the fresh peas and edamame adding sweetness and a pop of color, all components work together beautifully to elevate this dish.
- Olive oil: Provides a flavorful base for sautéing the vegetables with a hint of fruitiness.
- Edamame: Adds a satisfying, slightly nutty flavor and a lovely green vibrancy.
- Fresh peas: Bring natural sweetness and a burst of color.
- Scallions: Offer a mild onion flavor that complements the shallots.
- Shallots: Add delicate sweetness and complexity to the vegetable base.
- Fresh ginger: Introduces a gentle warmth and subtle spice.
- Garlic: Infuses the dish with aromatic depth.
- Kosher salt: Ensures every element is perfectly seasoned.
- Crushed red pepper flakes: Add a subtle kick to balance sweetness.
- Buttermilk: Creates a creamy, tangy sauce that binds the veggies.
- Large sea scallops: The star of the dish, offering buttery texture and rich ocean flavor.
- Butter: Essential for searing and basting the scallops to a golden finish.
- Freshly squeezed lime juice: Brightens up the flavors with its zesty punch.
- Fresh parsley: Adds freshness and a bit of herbal brightness at the end.
How to Make Scallops with Edamame and Peas Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a saucepan over medium-high heat until it shimmers. Toss in your edamame, peas, scallions, and shallots. Let them cook together for about 4 minutes so they soften and their natural sweetness comes through. Then add the minced ginger, garlic, half of the kosher salt, and red pepper flakes, cooking for one more minute while stirring to bring out that wonderful aromatic layer.
Step 2: Cool and Combine with Buttermilk
Once the vegetables have taken on their delicious flavors, remove the pan from heat and allow the mixture to cool for about 5 minutes. This step is key before you stir in buttermilk, which adds a creamy, tangy richness that perfectly coats the peas and edamame. Divide this vibrant base evenly onto four serving bowls or plates to create your flavor foundation.
Step 3: Prepare the Scallops
Pat your scallops dry with a towel — this little trick is crucial for getting that golden crust when searing. Season them with the remaining kosher salt to enhance their natural sweetness and flavor.
Step 4: Heat the Skillet and Melt Butter
Place a large skillet on medium-high heat and add in the butter. Wait until it’s fully melted and just starting to bubble before you move forward. This sizzling butter is what will give your scallops a crispy, caramelized exterior without drying them out.
Step 5: Sear the Scallops
Arrange the scallops in the skillet and let them cook undisturbed for about 3 minutes so a beautiful crust can form on one side. If they’re browning too fast, decrease the heat slightly — you want that perfect sear without burning.
Step 6: Flip and Baste
Turn the scallops over gently using tongs or a spatula. Lower the heat to medium-low and spoon the bubbling butter over the tops for 30 seconds. This basting not only cooks the scallops evenly but infuses them with that rich buttery flavor that’s absolutely irresistible.
Step 7: Assemble the Dish
Transfer the scallops atop the edamame and peas mixture in each bowl or plate. Drizzle freshly squeezed lime juice over everything to brighten the flavors wonderfully and sprinkle the chopped parsley for a fresh herbal note that ties it all together.
Step 8: Optional Finishing Touches
If you like, add a little black pepper, a squeeze of lime wedges on the side, or a sprinkle of flaky sea salt to make each bite pop even more.
How to Serve Scallops with Edamame and Peas Recipe
Garnishes
While the fresh parsley and lime juice are perfect finishes, you can also add thinly sliced scallions or delicate microgreens for an extra pop of freshness and texture. A light drizzle of good-quality olive oil right before serving can add shine and subtle richness.
Side Dishes
Pairing this dish with something simple yet complementary enhances the meal. A light arugula salad with lemon vinaigrette or some crusty bread to soak up the buttermilk sauce works beautifully. For something heartier, try serving with garlic-roasted potatoes or a fluffy quinoa pilaf for a complete dinner.
Creative Ways to Present
Serve your scallops over a bed of vibrant pea purée for a stunning look or stack them on toasted rye or sourdough rounds to transform the recipe into an elegant appetizer. Using shallow bowls for plating helps keep the creamy buttermilk and vegetables neatly together, allowing guests to enjoy every bite with ease.
Make Ahead and Storage
Storing Leftovers
Leftover scallops and vegetable mixture can be stored in an airtight container in the refrigerator for up to 2 days. Keep the scallops separate if possible, as their texture changes faster than the veggies. Reassemble just before serving.
Freezing
It’s best to avoid freezing seared scallops, as they can become tough and watery when thawed. The edamame and peas mixture, however, freezes well for up to 3 months. Thaw it in the refrigerator and gently reheat on the stove.
Reheating
For the best texture, reheat the vegetable base slowly over low heat, stirring occasionally. Warm scallops briefly in a hot pan with a little butter or olive oil just until heated through, being careful to avoid overcooking.
FAQs
Can I use frozen edamame and peas for this recipe?
Absolutely! Frozen edamame and peas work great and save a bit of prep time. Just thaw and drain them before sautéing, so excess moisture doesn’t dilute the flavors.
What kind of scallops are best for this dish?
Look for large sea scallops, either fresh or thawed from frozen. Their size and sweetness make them perfect for searing and pairing with the fresh vegetable base.
Is buttermilk necessary or can I substitute it?
Buttermilk provides creaminess with a subtle tang that balances the sweetness of the peas and edamame. If unavailable, you can use plain yogurt thinned with a bit of milk or add a splash of lemon juice to milk as a substitute.
How do I know when the scallops are perfectly cooked?
Well-cooked scallops develop a golden crust and should be slightly translucent in the center. Overcooking will make them rubbery, so aim for about 3 minutes per side with gentle basting on the second side.
Can I make this dish vegan or vegetarian?
For a plant-based version, swap scallops for seared king oyster mushroom “scallops” and use a dairy-free butter alternative. The vibrant edamame and peas provide wonderful texture and flavor even without seafood.
Final Thoughts
There’s something truly special about this Scallops with Edamame and Peas Recipe that combines elegant flavors with straightforward preparation. It’s a dish that feels fancy enough for dinner parties yet approachable for weeknight dinners when you want a touch of sophistication. Try it soon and watch how its freshness and comfort create happy smiles around your table.
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Scallops with Edamame and Peas Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A vibrant and fresh seafood dish featuring seared sea scallops served over a creamy buttermilk-infused mix of edamame, peas, and aromatic scallions, shallots, ginger, and garlic. Enhanced with a zesty lime drizzle and fresh parsley, this recipe offers a perfect balance of savory, spicy, and tangy flavors in a quick and elegant meal.
Ingredients
Vegetable & 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
Seafood & Dairy
- 1 pound large sea scallops
- 1 cup buttermilk
- 2 tablespoons butter
Oils & Seasonings
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup finely chopped parsley
Instructions
- Sauté the 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 in the ginger, garlic, 1 teaspoon kosher salt, and red pepper flakes and cook for 1 minute, stirring occasionally to combine all the flavors.
- Prepare the Buttermilk Base: Remove the cooked vegetables from heat and allow them to cool for 5 minutes. Stir in the buttermilk until fully combined, then divide the mixture evenly into four bowls or plates as the base for your scallops.
- Dry and Season the Scallops: Pat the scallops dry thoroughly using a towel or paper towel to ensure good searing. Season both sides with the remaining 1 teaspoon kosher salt to enhance their flavor.
- Heat the Skillet and Butter: Place a large skillet over medium-high heat and allow it to get hot. Add the butter and let it fully melt and start to bubble, which is key for searing the scallops properly.
- Sear the Scallops: Add the scallops to the hot skillet and cook undisturbed for 3 minutes to form a golden crust on one side. If the scallops are browning too quickly, reduce the heat to prevent burning.
- Flip and Baste the Scallops: Turn the scallops over and reduce heat to medium-low. Spoon the bubbling butter over the scallops continuously for 30 seconds to add flavor and moisture. Remove the scallops from heat once done.
- Assemble the Dish: Arrange the seared scallops atop the buttermilk and vegetable mixture in each bowl or plate. Drizzle the freshly squeezed lime juice over the top and sprinkle with finely chopped parsley for a burst of freshness.
- Optional Garnishes and Serving: Serve immediately with optional black pepper, lime wedges, or a sprinkle of flaky sea salt to complement the flavors further and add a little extra texture.
Notes
- Patting the scallops dry is crucial for a good sear and crust.
- Adjust crushed red pepper flakes to your preferred spice level.
- Use fresh peas if possible for the best flavor; frozen peas can be thawed as a substitute.
- The buttermilk in the vegetable mixture adds creaminess and a subtle tang without overpowering the delicate scallops.
- Serve immediately after cooking to enjoy the scallops at their best texture and warmth.
