Ingredients
1/2 cup frozen shelled edamame, cooked according to package instructions
1/2 red bell pepper, stemmed, seeded, and finely diced (1/3 cup)
1 tablespoon toasted black sesame seeds
1 tablespoon fresh lime juice
1/2 teaspoon Asian chili paste, such as sambal oelek (see the Guide)
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 1/2 cups frozen shelled edamame, cooked according to package instructions
1/4 cup fresh lime juice (from 2 to 3 limes)
1/3 cup water
2 tablespoons whole fresh mint leaves
1/2 teaspoon Asian chili paste, such as sambal oelek
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
12 sea scallops, tough muscles removed
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
Lime wedges, for serving
Preparation
Make the salad: Combine edamame, bell pepper, sesame seeds, lime juice, chili paste, salt, and pepper.
Make the puree: Process edamame, lime juice, water, mint, garlic, salt, and pepper in a food processor until smooth. (The puree should be warm from the just-cooked edamame; reheat it in a saucepan over low heat if necessary.)
Make the scallops: Season both sides of each scallop with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until very hot but not smoking. Add scallops, and cook until golden brown, 1 to 2 minutes per side.
Divide warm edamame puree among serving plates. Top with scallops and salad, and serve with lime wedges.
