Scallops With Edamame Salad And Puree Recipes

SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE

Steps:

• In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
• In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

SCALLOPS AND EDAMAME PASTA

Steps:

• Cut scallops in half or quarters depending on size.
• Beat egg with water in bowl large enough to hold scallops.
• Add scallops and stir to coat.
• Drain off excess egg.
• In a food storage bag mix flour, paprika, pepper and salt.
• Add drained scallops to bag and shake to coat.
• Heat a large frying pan over medium/low heat.
• When hot, remove scallops from bag throwing away excess flour mixture and add scallops to hot pan that has been sprayed with olive oil cooking spray.
• Cook scallops for about 5 minutes.
• Remove scallops and put aside.
• Meanwhile put pasta on to boil.
• While pasta is cooking, mix together broth, garlic, vinegar and soy sauce.
• Pour into the same pan that you cooked the scallops inches.
• Bring to a boil and add mushrooms and edamame.
• Cook for 5 minutes.
• Add scallops and cook for 5 to 7 minutes more.
• When pasta is done, drain and add to frying pan with other ingredients.
• Stir to mix in pasta and serve.