Scallops with Edamame Salad and Puree

We thought we were so smart, getting curtains for our bedroom. I'd bitched and moaned about the morning light for long enough, it seems. We chose a set that goes eerily well with our sheets and hung them with no issues. Until the next two mornings, when it was close-to-impossible to get out of bed. I'd heard it advertised in fancy alarm clocks, but I'd never given much thought to how light helps you wake up in the morning. Mind you, our room isn't THAT much darker... but it is just enough darker that I'm having trouble. Can't just be happy, can I? :)

Except, I AM happy! Let me tell you why! Ever since I saw this amazing dish on Sher's site, I've been waiting for just the right moment to make these gorgeous scallops with edamame. I happened to be at the butcher over the weekend and he had these beauties! Only 7 to a pound! That's nuts! Her recipe calls for 12, but since it was just the two of us for dinner, I opted for an even pound of scallops.

While the edamame cooked per their bag's instructions, I chopped and blended away. When they were finished and prepared as needed (tossed or pureed), I cooked the scallops. In less than 10 minutes, dinner was ready. And what a dinner it was!

"Spring on a plate" had been one of the reviews of the original, and I heartily second. The bright, fresh flavors of the beans and red bell pepper (tossed with the chili paste) provided the right amount of heat atop the scallops and puree. The puree itself was thick and had a really nice chew to it - and I totally didn't expect that. The play of textures was just brilliant - delicate scallop, sassy salad, both atop a fresh, thick puree, heady with mint.

I cannot thank Sher enough for sharing this fantastic meal with us!

Scallops with Edamame Salad and Puree
c/o Sher at What Did You Eat?
http://whatdidyoueat.typepad.com/what_did_you_eat/2008/03/scallops-with-e.html

Serves 4.

Start with a 16 ounce bag of frozen shelled edamame and divide according to below to make the salad and puree.

Salad
1/2 cup shelled edamame, cooked according to package instructions
1/2 cup red bell pepper, finely chopped
1 Tablespoon white or black sesame seeds
1 Tablespoon lime juice
1/2 Asian chili paste
1/4 teaspoon coarse salt
freshly ground black pepper

Combine all the ingredients and set aside.

Puree
2-1/2 cups of the cooked edamame, (The rest of the package)
1/4 cup lime juice
1/3 cup water
2 Tablespoons chopped fresh mint
1 Tablespoon chopped garlic
1/4 teaspoon salt
ground pepper

If the soy beans are warm when you make this, the puree will be ready to use. If you make it in advance, reheat it in a small skillet or the microwave.

Process all the ingredients in a food processor until smooth.

Making the dish
12 sea scallops
1 teaspoon salt
pepper
1 Tablespoon olive oil

Season both sides of the scallops with salt and pepper. Heat oil in a large non-stick skillet until very hot, but not smoking. Cook the scallops until golden brown, about 1-2 minutes per side. Don't overcook!

Divide the warm puree among serving plates, top with scallops and the salad.

See the recipe...

Succotash with Shrimp

I love the color in this dish - the greens of the zucchini and edamame, the yellow of the corn, the red of the tomatoes, and the orange of the shrimp - I really feel like this healthy dinner is something you can feel happy about eating and serving. I'd say that it could serve four if you had some bread to go with it (which is what we did).

This recipe is from Fitness Magazine. I decided recently that I get way too many magazines, and of all of them, I'd keep the cooking mags over the fitness ones, but with recipes like this, they aren't going anywhere!!

I sub out edamame for lima beans, and I swapped out shrimp for the scallops. Go with what you like, and you can't go wrong.


Succotash with Shrimp
Adapted from recipe in Fitness Magazine
http://www.fitnessmagazine.com/fitness/story.jhtml?storyid=/templatedata/fitness/story/data/1169224538664.xml&catref=ftn20&page=3

2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 1/2 cups frozen corn kernels, defrosted
10-ounce package frozen edamame
1 medium zucchini (about 1/2 pound), quartered lengthwise and sliced
1 pint grape tomatoes, halved
1 pound shrimp
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more to taste
Cooking spray
1 tablespoon cider vinegar
1/4 cup chopped fresh basil

To make succotash, heat oil in a large skillet over medium heat. Add onion and let cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook 1 minute more. Stir in corn, edamame, zucchini, and tomatoes; cook, stirring occasionally, until vegetables are tender, about 7 minutes.

In the meantime, pat the shrimp dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat. Add shrimp and cook until opaque, 5 to 6 minutes, turning once.

Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled shrimp.

Per serving: 362 calories, 34g protein, 49g carbohydrate, 5g fat (1g saturated), 9g fiber

See the recipe...