The photo does not do this appetizer justice! While it may be fussy to put together, it is a terrific appetizer with lots of flavor and color. There are three parts, two of which can be done ahead of time and then you can sear the scallops and assemble at the last minute. Edamame salad to garnish
1/2 cup shelled frozen edamame, cooked according to package directions
1/2 cup red bell papper, chopped small
1 tablespoon black or white sesame seeds
1 tablespoon lime juice
1/2 teaspoon asian chili paste
1/4 teaspoon salt
pepper to taste
combine all ingredients and set aside
Edamame Puree
2 1/2 cups cooked edamame (essentially the rest of the package)
1/4 cup lime juice
1/3 cup water
2 tablespoons chopped fresh mind
1 tablespoon chopped garlic
1/4 teaspoon salt
pepper to taste
If the edamame are warm when you make this the puree will be ready to use. If you make it ahead of time, reheat it in a small skillet or the microwave.
Puree all the ingredients for the puree in a food processor until smooth.
6 large scallops
forbidden rice, ground to a flour to dust scallops, or just salt and pepper if you want.
Olive oil
Heat olive oil in a heavy bottomed skillet, sear scallops until golden brown, about a minute or two on each side, don't overcook!
Divide warm puree among 6 serving plates, top with scallops and garnish with the salad.
