RICARDO: Scallops with edamame, hummus and grapefruit

PREPARATION 30 MIN

COOKING 12 MIN

SERVINGS 4


 

INGREDIENTS

Edamame Hummus

  • 1 cup (145 g) frozen shelled edamame (soybeans)
  • 1/4 cup (10 g) cilantro leaves
  • 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 ml) tahini
  • 1/2 tsp (2.5 ml) sambal oelek
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) water

Scallops

  • 14 oz (400 g) scallops (10-30)
  • 1 tbsp (15 ml) olive oil

Grapefruit Salad

  • 1 pink grapefruit, peeled and cut into skinless segments, then cut into 3 sections each (see note)
  • 1 Lebanese cucumber, sliced into thin ribbons
  • 1 tbsp (15 ml) olive oil
  • Cilantro leaves, to taste

PREPARATION

Edamame Hummus

  1. In a pot of salted boiling water, cook the edamame for 7 minutes. Drain and rinse under cold water.
  2. In a food processor, finely chop the edamame with the cilantro, lime juice, tahini and sambal oelek. Add the oil and water and purée until smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. The hummus will keep for 1 week in an airtight container in the refrigerator.

Scallops

  1. In a non-stick skillet over high heat, brown the scallops in the oil on one side for 3 minutes. Turn over and continue cooking for 1 to 2 minutes or until the desired doneness. Season with salt and pepper. Set aside on a plate.

Grapefruit Salad

  1. In a bowl, gently toss all of the ingredients together. Season with salt and pepper.
  2. Spread 2 tbsp (30 ml) of the hummus over the bottom of each plate. Top with the scallops and grapefruit salad.