ADVERTISEMENT

Panko Crusted Scallops with Fresh Edamame in a Carrot Soy Glaze

Food Network Canada
YIELDS
6 servings
ADVERTISEMENT

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
ADVERTISEMENT

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.

Rate Recipe

Be the first to rate Panko Crusted Scallops with Fresh Edamame in a Carrot Soy Glaze
ADVERTISEMENT