This scallops with peas and edamame recipe is ready in about 25 minutes and tastes so fresh and delicious!
Pan-searing the scallops brings out their flavor and develops a delightful crust on them. Scallops cook quickly and have a reputation for being a bit finicky, but I'll show you how to cook them to perfection.
Why You'll Love this Scallops Recipe
Scallops have a lovely, delicate flavor. They're both light and buttery at the same time.
The scallops pair well with the tangy buttermilk, edamame, and pea base. It's a perfect dish for spring or early summer!
This recipe is ready in about 25 minutes and serves 4.
Ingredients for this Recipe
To make scallops with edamame and peas, you'll need the following ingredients.
Scallops - you'll use 1 pound of them. If you can get dry-packed scallops, they'll work best (because they are less wet, they develop a better crust). I can't usually find dry-pack, so I buy them frozen and then defrost them for 24 hours and then pat them as dry as possible.
Veggies - you'll need one and a half cups of edamame and a cup of peas. These can be fresh or frozen. You'll also want an inch of ginger root.
Alliums - you'll need four scallions (green onions), two shallots, and 4 cloves of garlic. All the alliums add huge flavor to this recipe!
Buttermilk - the one cup of buttermilk adds a rich and creamy base to the sautéed veggies. If you'd prefer to make this a non-dairy recipe, you can substitute coconut milk.
Seasoning - you'll use kosher salt, black pepper, red pepper flakes, lime juice, and chopped parsley.
Fat - finally, you'll need some fat to cook the veggies as the scallops. For the vegetables and onions, you'll use a tablespoon of olive oil, and the scallops will be cooked in two tablespoons of butter.
More Seafood Recipes to Try
If you like seafood, try some of our other favorite recipes!
- Coconut Crusted Tilapia - tender tilapia dredged in coconut oil and coconut flakes for a tasty dish.
- Barramundi with Mango Slaw - barramundi cooked to perfection and served with a kicky slaw.
- Juniper Berries Salmon - salmon cooked in foil with juniper berries and lime for an unexpected flavor combination.
Tips for Making this Recipe
Cooking Tips - Get your pan and butter very hot before adding the scallops. They cook quickly, so make sure your butter is bubbling before you add them in!
Specialty Ingredients - Dry-packed scallops will develop the best crust, but if you can't find those (don't worry, I hardly ever can!) make sure to really pat dry your scallops before cooking.
Storing Tips - Scallops are best served right after you cook them. However, you can keep cooked scallops for up to 3 days in the refrigerator.
Diet/Allergy Alternatives - If you'd prefer to keep this recipe dairy-free, you can substitute the buttermilk for coconut milk and the butter for olive oil.
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- 1 tablespoon olive oil
- 1 ½ cups edamame
- 1 cup fresh peas
- 4 scallions, finely sliced
- 2 shallots, finely diced
- 1-inch fresh ginger, minced or grated
- 4 garlic cloves, minced
- 2 teaspoons kosher salt, divided
- ½ teaspoon crushed red pepper flakes
- 1 cup buttermilk
- 1 pound large sea scallops
- 2 tablespoons butter
- 1 tablespoon freshly squeezed lime juice
- ¼ cup finely chopped parsley
- Heat the olive oil in a saucepan over medium-high heat. Once hot, add the edamame, peas, scallions, and shallots. Let cook for 4 minutes, then add in the ginger, garlic, 1 teaspoon kosher salt, and red pepper flakes and cook for 1 minute, stirring occasionally.
- Remove the vegetables from the heat and allow them to cool for 5 minutes before adding the buttermilk. Stir to combine and then divide between four bowls or plates.
- Pat the scallops with a towel or paper towel until they’re dry. Season with the remaining kosher salt.
- Heat a large skillet over medium-high heat and once it’s hot, add the butter and allow it to fully melt and begin to bubble.
- Add the scallops and cook for 3 minutes until a crust forms on one side. If they are browning too quickly, reduce the heat.
- Reduce the heat to medium-low and flip the scallops over. Using a spoon, baste the scallops with the butter for 30 seconds and then remove them from the heat.
- Add the scallops to the four bowls or plates with the edamame mixture. Drizzle the lime juice over the top and top with parsley.
- Serve with an optional sprinkle of black pepper, lime wedges, or some flaky sea salt.
Amount Per Serving: Calories: 363Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 1988mgCarbohydrates: 27gFiber: 7gSugar: 9gProtein: 36g