How To Make Stephanie Izard’s Seared Scallops Recipe
Juicy seared scallops with a flavorful citrus dressing atop a bed of sweet corn and edamame succotash.
Serves:
Ingredients
- 12 large sea scallops
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves, chopped
- Salt and pepper, to taste
- 1 cup sweet corn
- 1 cup shelled edamame beans
- 2 tbsp unsalted butter
- 1 tsp honey
- 2 tbsp fresh lime juice
- 2 tbsp fresh orange juice
- 1/4 cup fresh cilantro leaves, chopped
- Lime wedges, for garnish
Instructions
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Pat scallops dry and season with salt and pepper.
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Heat olive oil in a large skillet over high heat. Add scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and set aside on a plate.
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In the same skillet, add garlic and thyme and cook for 1 minute until fragrant.
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Add sweet corn, edamame, and butter to the skillet. Cook for 3-4 minutes until vegetables are tender.
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In a small bowl, whisk together honey, lime juice, orange juice, and cilantro.
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To serve, spoon the succotash onto plates and top with seared scallops. Drizzle with the citrus dressing and garnish with lime wedges.
Nutrition
- Calories : 380kcal
- Total Fat : 22g
- Saturated Fat : 5g
- Cholesterol : 50mg
- Sodium : 450mg
- Total Carbohydrates : 22g
- Dietary Fiber : 3g
- Sugar : 9g
- Protein : 28g
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