- 25 mins
- 25 mins
Ingredients
- Lemon Cilantro Oil:
- 1 tbsp butter
- 2 tsp olive oil
- 1 small leek (white and light green parts only), thinly sliced
- 1/2 cup frozen edamame, thawed
- 1/4 tsp each of salt and pepper
- 4 large sea scallops (about 8 oz), patted dry
- 1 cup packed fresh cilantro
- 1/3 cup olive oil
- 1 tbsp grated lemon zest
- 2 tbsp lemon juice
- 1/2 tsp each salt and pepper
- 1/4 tsp crumbled saffron threads
Preparation
Step 1
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 (can be made ahead 5 days, bring to room temperature to use).
In non-stick skillet, heat half each of the butter and oil over medium-high heat; saute 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 centers 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.