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
Scale
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.
