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Panko Crusted Scallops with Fresh Edamame in a Carrot Soy Glaze

Food Network Canada
Yields
6 servings

 

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ingredients

Scallops

12
large sea scallops
salt, to taste
cracked black pepper, to taste
cup regular breadcrumbs, can be substituted
cup panko breadcrumbs
¼
cup vegetable oil, for frying

Carrot Soy Glaze

1
cup carrot juice
2
Tbsp soy sauce
1 ½
Tbsp lime juice

Edamame

1
cup shelled edamame
2
Tbsp melted butter
½
Tbsp light miso
1
Tbsp lemon juice
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directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Season scallops with salt and pepper. Rub with a little oil. Dip top and bottom of the scallop in the panko crumbs. Press well to coat. In a large skillet heat vegetable oil over high heat. Sear scallops for about 1 minute per side or until golden. Transfer to oven and bake 7 to 8 minutes until firm. Do not overcook.

Step 3

Prepare carrot soy glaze and edamame.

Step 4

Serve scallops with edamame. Drizzle all with carrot glaze.

Step 5

Combine the carrot juice and soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer uncovered until reduced by half. Add limejuice.

Step 6

Boil edamame in water for 15 to 20 minutes until tender. Drain. Combine melted butter, miso and lemon juice. Toss beans in mixture until well coated.

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