Scallops with Edamame Hummus and Grapefruit Salad | RICARDO

Name: Scallops with Edamame Hummus and Grapefruit Salad | RICARDO
Total time: 42 min
Ingredients: 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; 14 oz (400 g) scallops (10-30); 1 tbsp (15 ml) olive oil; 1 pink grapefruit, peeled and cut into skinless segments, then cut into 3 sections each (see note); 1 Lebanese cucumber, sliced into thin ribbons; Cilantro leaves, to taste

www.ricardocuisine.com

This recipe for pan-seared scallops—with golden crusts and buttery-soft centres—is a meal anyone can pull off at home.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ricardocuisine.com.

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Ingredients

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
14 oz (400 g) scallops (10-30)
1 tbsp (15 ml) olive oil
1 pink grapefruit, peeled and cut into skinless segments, then cut into 3 sections each (see note)
1 Lebanese cucumber, sliced into thin ribbons
Cilantro leaves, to taste