Name: Panko Crusted Scallops with Fresh Edamame in a Carrot Soy Glaze
Yield: 6 servings
Cuisine: Japanese
Ingredients: 12 large sea scallops; salt, to taste; cracked black pepper, to taste; ⅓ cup regular breadcrumbs, can be substituted; ⅓ cup panko breadcrumbs; ¼ cup vegetable oil, for frying; 1 cup carrot juice; 2 Tbsp soy sauce; 1 ½ Tbsp lime juice; 1 cup shelled edamame; 2 Tbsp melted butter; ½ Tbsp light miso; 1 Tbsp lemon juice

Yields

6 servings

ingredients

Scallops

large sea scallops

salt, to taste

cracked black pepper, to taste

⅓

cup regular breadcrumbs, can be substituted

⅓

cup panko breadcrumbs

cup vegetable oil, for frying

Carrot Soy Glaze

cup carrot juice

Tbsp soy sauce

1 ½

Tbsp lime juice

Edamame

cup shelled edamame

Tbsp melted butter

Tbsp light miso

Tbsp lemon juice

Ingredient Substitution Guide

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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Panko Crusted Scallops with Fresh Edamame in a Carrot Soy Glaze