Tested till perfect Lemon Herb Scallops
Lemon Herb Scallops
Photography by Joe Kim/TC Media

Lemon Herb Scallops

Searing scallops gives them a crispy exterior and a rich buttery centre. The splurge of saffron adds extra depth to a bright, tangy sauce. You will have about 1/4 cup of the citrus oil left over. It's perfect to drizzle over an omelette, a tomato salad or roasted potatoes, or to warm up and brush on crostini.

By Melanie Stuparyk and The Test Kitchen

Source: Canadian Living Magazine: February 2013

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 2

Ingredients

  • 1 tbsp 1tbspbutter
  • 2 tsp 2tsplight-tasting olive oil
  • 1 1small leekleeks, (white and light green parts only), thinly sliced
  • 1/2 cup 1/2cupfrozen edamame, thawed
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 4large sea scallopsea scallops, (about 8 oz/ 225 g), patted dry

Lemon Cilantro Oil:

  • 1 cup 1cuppacked fresh cilantro
  • 1/3 cup 1/3cuplight-tasting olive oil
  • 1 tbsp 1tbspgrated lemon zest
  • 2 tbsp 2tbsplemon juice
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspcrumbled saffron threads
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Lemon Cilantro Oil: In blender, blend cilantro, oil, lemon zest, lemon juice, salt and pepper until smooth, about 2 minutes. Stir in saffron. Set aside. (Make-ahead: Refrigerate in airtight container for up to 5 days; bring to room temperature to use.)

In nonstick skillet, heat half each of the butter and oil over medium-high heat; sautée leek until softened, 5 to 6 minutes. Stir in edamame and half each of the salt and pepper. Remove from pan and keep warm; wipe skillet clean.

In same skillet, heat remaining butter and oil over medium-high heat until foaming. Sprinkle scallops with remaining salt and pepper; sear all over until browned and centres are opaque, 4 to 6 minutes.

Divide leek mixture between 2 small plates. Top each with 2 scallops; drizzle each with 2 tsp of the lemon cilantro oil. Serve immediately.

Nutritional Information Per serving: about

cal 317 pro 23g total fat 22g sat. fat 6g
carb 7g dietary fibre 2g sugar 1g chol 59mg
sodium 696mg potassium 589mg

% RDI:

calcium 12 iron 28 vit A 9 vit C 12
folate 55
All rights reserved. Transcontinental Media G.P. © 2014