Recipes  

Scallops with Edamame Hummus and Grapefruit Salad

  • Preparation 30 MIN
    Cooking 12 MIN
  • Servings 4
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Pan-seared scallops—with golden crusts and buttery-soft centres—are a meal anyone can pull off at home. With so many types on the market, it pays to look for quality scallops—luckily, Canada is blessed with some of the best on the planet. Because they cook so quickly (pro tip: To ensure they sear, don’t crowd the pan), make the rest of the recipe beforehand. The fresh grapefruit salad complements the molluscs (and, bonus, gives you a sauce), and the edamame hummus anchors a recipe that hits the table in no time.

Ingredients

Edamame Hummus

Scallops

Grapefruit Salad

Preparation

Edamame Hummus

  1. In a pot of salted boiling water, cook the edamame for 7 minutes. Drain and rinse under cold water.
  2. In a food processor, finely chop the edamame with the cilantro, lime juice, tahini and sambal oelek. Add the oil and water and purée until smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. The hummus will keep for 1 week in an airtight container in the refrigerator.

Scallops

  1. In a non-stick skillet over high heat, brown the scallops in the oil on one side for 3 minutes. Turn over and continue cooking for 1 to 2 minutes or until the desired doneness. Season with salt and pepper. Set aside on a plate.

Grapefruit Salad

  1. In a bowl, gently toss all of the ingredients together. Season with salt and pepper.
  2. Spread 2 tbsp (30 ml) of the hummus over the bottom of each plate. Top with the scallops and grapefruit salad.

Note

Eco-friendly tip: Top bets for sustainable scallops include spiny, pink and Qualicum Beach scallops from British Columbia, and farmed scallops from the Magdalen Islands.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.