When the sun shines brighter and the days grow longer, my cravings shift toward lighter, fresher meals that celebrate the season. That’s exactly how I discovered this delightful recipe for Pan-Seared Scallops with Edamame & Peas. The moment the scallops hit the pan, and that warm, rich aroma fills the kitchen, you know something magical is about to happen. This dish comes together in just about 25 minutes, making it perfect for a quick weeknight dinner or a weekend gathering.
With tender, golden-brown scallops complemented by vibrant edamame and sweet peas, it’s a feast for the senses. The creamy buttermilk base gives the dish a comforting richness that perfectly balances the freshness of spring. Dive into this recipe, and let your kitchen transform into a haven of deliciousness— a healthy, quick meal that brings joy to your table and satisfaction to your taste buds.
Why are Pan-Seared Scallops with Edamame & Peas perfect?
Quick and Healthy: This dish is a springtime favorite that takes just 25 minutes from start to finish, ideal for busy weeknights.
Savor the Flavor: The succulent scallops are paired with sweet peas and protein-rich edamame, providing a delightful combination that excites the palate.
Creamy Comfort: The rich buttermilk base enhances each ingredient, adding a luxurious touch without weighing you down.
Simple Steps: Even if you’re new to cooking seafood, this recipe is easy to follow, making gourmet dining achievable at home.
Versatility: Feel free to customize with seasonal veggies like asparagus or add some heat with chili oil for a personal touch.
Crowd-Pleaser: Perfect for family dinners and entertaining guests, this dish impresses with stunning flavors and brilliant colors.
Pan-Seared Scallops with Edamame & Peas Ingredients
For the Scallops
• Large Sea Scallops – Use 1 pound for the main protein; dry-packed scallops yield the best crust.
• Butter – Use 2 tablespoons for rich flavor; olive oil is a great dairy-free substitute if needed.
For the Veggie Mixture
• Edamame – Use 1.5 cups, fresh or frozen, adding texture and protein to the dish.
• Peas – Use 1 cup of fresh or frozen peas for a sweet touch and vibrant color.
• Ginger Root – Use 1 inch, minced or grated, to provide warmth and aromatic flavor.
• Scallions (Green Onions) – Use 4, finely sliced, for a mild onion flavor that brightens the dish.
• Shallots – Use 2, finely diced, for added depth and richness in taste.
• Garlic – Use 4 cloves, minced, to enhance the overall flavor profile.
For the Creamy Base
• Buttermilk – Use 1 cup to create a creamy texture; coconut milk can substitute for a dairy-free version.
For Cooking
• Olive Oil – Use 1 tablespoon for sautéing the vegetables efficiently.
Seasonings and Finishing Touches
• Kosher Salt – Use 2 teaspoons (divided) to enhance the flavors throughout.
• Red Pepper Flakes – Use ½ teaspoon for a hint of heat; adjust according to your spice preference.
• Lime Juice – Use 1 tablespoon for a zesty lift that brightens the dish.
• Chopped Parsley – Use ¼ cup for a fresh garnish that adds color and flavor.
Embrace the delightful combination of Pan-Seared Scallops with Edamame & Peas, and savor spring’s fresh bounty at your table!
How to Make Pan-Seared Scallops with Edamame & Peas
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Heat the Oil: Start by heating 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Once hot, add the edamame, peas, scallions, and shallots; sauté these vibrant veggies for about 4 minutes until they become tender.
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Add Aromatics: Next, stir in the minced ginger, garlic, 1 teaspoon of kosher salt, and red pepper flakes. Cook everything together for an additional minute to let those lovely flavors meld.
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Cool and Combine: Remove the saucepan from heat and allow it to cool for about 5 minutes. Then, stir in the buttermilk, creating a creamy base. Divide this delicious vegetable mixture into four bowls.
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Prepare Scallops: While the veggie mixture cools, pat dry 1 pound of large sea scallops with a paper towel. Season them generously with the remaining kosher salt for optimal flavor.
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Melt the Butter: Heat a skillet over medium-high heat and add 2 tablespoons of butter. Let it melt until it becomes bubbly and fragrant.
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Sear the Scallops: Carefully add the seasoned scallops to the skillet, cooking for approximately 3 minutes until a beautiful golden-brown crust forms. Keep an eye on them to prevent over-browning; adjust the heat if necessary.
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Baste and Flip: Gently flip the scallops and baste them with the melted butter for about 30 seconds. This extra step ensures maximum flavor and enhances that lovely crust.
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Serve: Plate the scallops over the vegetable mixture, drizzling with lime juice for some zesty brightness. Garnish with freshly chopped parsley, and feel free to sprinkle some black pepper or add lime wedges for an added touch.
Optional: For an extra crunch, top with toasted sesame seeds.
Exact quantities are listed in the recipe card below.
Storage Tips for Pan-Seared Scallops with Edamame & Peas
- Fridge: Store cooked scallops in an airtight container in the refrigerator for up to 3 days. This will help maintain their freshness while preventing any unwanted odors from permeating.
- Freezer: For longer storage, freeze the scallops and vegetable mixture in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: To reheat, warm scallops in a skillet over low heat for a few minutes until heated through. This helps retain their tenderness without overcooking.
- Wrap Well: If storing leftovers, be sure to wrap the dish well to prevent freezer burn, helping to keep the flavors of the Pan-Seared Scallops with Edamame & Peas intact.
Make Ahead Options
These Pan-Seared Scallops with Edamame & Peas are perfect for meal prep lovers! You can prepare the vegetable mixture (edamame, peas, scallions, shallots, ginger, garlic, and buttermilk) up to 24 hours in advance by refrigerating it in an airtight container. To maintain optimal freshness, ensure the scallops remain dry and store them separately until ready to cook. When it’s time to serve, simply reheat the veggie base in a saucepan, sear the scallops in a hot skillet for about 3 minutes until golden brown, and layer them over the vegetables. This way, you’ll have a delicious, restaurant-quality meal with minimal effort on busy weeknights!
What to Serve with Pan-Seared Scallops with Edamame & Peas?
To complete your culinary experience, let’s explore delightful sides and pairings that elevate this vibrant dish and satisfy your senses.
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Light Green Salad: A crisp salad with mixed greens and a lemon vinaigrette adds a refreshing contrast to the creamy scallops. The crunchy texture combines beautifully with the tender seafood.
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Quinoa: Serve over a fluffy bed of quinoa to enhance nutrition while adding a nutty flavor. The grains soak up the sauce beautifully, making each bite a delightful experience.
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Garlic Bread: Warm, toasty garlic bread allows you to gather every drop of that creamy buttermilk sauce. It’s an irresistible, comforting addition that invites sharing and warmth around the table.
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Roasted Asparagus: Roasting asparagus brings out its natural sweetness, adding an elegant touch to your plate. The slight char complements the scallops and enhances the overall flavor profile of your meal.
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Crispy Potatoes: Potatoes roasted until golden add a hearty texture that balances the dish’s lightness. Sprinkle with fresh herbs for an added layer of flavor; they become a companion everyone will love.
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Sparkling White Wine: A glass of crisp, sparkling white wine enhances the delicate taste of scallops, elevating the entire dining experience. Its bubbly nature brings joy to each sip, perfecting your lovely meal.
These pairings will not only complement the Pan-Seared Scallops with Edamame & Peas but also create a refreshing and memorable dining experience!
Pan-Seared Scallops with Edamame & Peas Variations
Feel free to make this delightful dish your own with these exciting twists and substitutions!
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Dairy-Free: Use coconut milk instead of buttermilk for a creamy base that fits a dairy-free diet.
Adding coconut milk gives a subtle sweetness that pairs beautifully with scallops and veggies. -
Vegan: Swap the scallops for marinated tofu or tempeh, still giving a satisfying and wholesome meal.
This variation is perfect if you want a plant-based option that will soak up those flavors. -
Spicy Kick: Increase the red pepper flakes or drizzle some chili oil for additional heat.
A touch of spice can add excitement and ramp up the flavor profile, making each bite intriguing! -
Seasonal Veggies: Include other spring vegetables like asparagus, snap peas, or zucchini for variety.
This is a great way to incorporate your favorites and enjoy whatever is fresh at the farmer’s market! -
Citrus Zing: Try orange juice or zest in place of lime for a different, yet refreshing, citrus flavor.
The bright notes of orange will elevate the dish with a sweet-tart balance that’s simply delightful. -
Herb Infusion: Experiment with different herbs like dill or basil instead of parsley for a unique twist.
A change in herbs can transform the dish while still amplifying the fresh, light essence you love. -
Nutty Touch: Sprinkle roasted sesame seeds or slivers of almonds before serving for a lovely crunchy texture.
This addition not only adds a nutty flavor but also provides a delightful crunch amidst the tender scallops. -
Extra Creaminess: Stir in a dollop of cream cheese or Greek yogurt into the buttermilk for an ultra-rich base.
This variation creates a comforting, decadent flavor that provides a heartwarming experience on your palate!
Expert Tips for Pan-Seared Scallops
- Pan Temperature: Make sure your skillet is very hot when you add the scallops to achieve that perfect golden-brown crust.
- Dry, Dry, Dry: Pat the scallops thoroughly with a paper towel before seasoning. This step is crucial to enhance crust formation.
- Watch the Clock: Sear the scallops for about 3 minutes per side. Overcooking can lead to rubbery scallops; trust your timing!
- Flavor Boost: Basting with butter while flipping the scallops adds richness. Don’t skip this step for maximum flavor!
- Fresh Ingredients: When possible, opt for fresh ingredients like peas and scallions. They elevate the dish and enhance the overall taste experience.
Pan-Seared Scallops with Edamame & Peas Recipe FAQs
What type of scallops should I use for the best results?
Absolutely! I recommend using large sea scallops that are dry-packed. These scallops don’t retain excess moisture, helping you achieve a beautifully developed crust when seared.
How do I properly store leftovers of Pan-Seared Scallops with Edamame & Peas?
For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the seal is tight to avoid any unwanted odors from other foods in your fridge.
Can I freeze cooked scallops and the veggie mixture?
Very! To freeze, place the scallops and vegetable mixture in a freezer-safe container, ensuring they are tightly sealed. They can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw in the fridge overnight before reheating.
What should I do if the scallops are overcooked and rubbery?
If you find your scallops turning out rubbery, it usually means they were cooked for too long. For perfect results, aim for about 3 minutes per side over medium-high heat. Always check them early, and if you’re unsure, a quick cut can help gauge doneness; they should be opaque but still tender.
Are there any dietary considerations for this recipe?
Definitely keep in mind that scallops are a seafood product, so be cautious if you or your guests have shellfish allergies. For those avoiding dairy, you can substitute buttermilk with coconut milk for a versatile, non-dairy creaminess that still tastes delightful!
Delicious Pan-Seared Scallops with Edamame & Peas in 25 Minutes
Ingredients
Equipment
Method
- Heat the Oil: Start by heating 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Once hot, add the edamame, peas, scallions, and shallots; sauté these vibrant veggies for about 4 minutes until they become tender.
- Add Aromatics: Next, stir in the minced ginger, garlic, 1 teaspoon of kosher salt, and red pepper flakes. Cook everything together for an additional minute to let those lovely flavors meld.
- Cool and Combine: Remove the saucepan from heat and allow it to cool for about 5 minutes. Then, stir in the buttermilk, creating a creamy base. Divide this delicious vegetable mixture into four bowls.
- Prepare Scallops: While the veggie mixture cools, pat dry 1 pound of large sea scallops with a paper towel. Season them generously with the remaining kosher salt for optimal flavor.
- Melt the Butter: Heat a skillet over medium-high heat and add 2 tablespoons of butter. Let it melt until it becomes bubbly and fragrant.
- Sear the Scallops: Carefully add the seasoned scallops to the skillet, cooking for approximately 3 minutes until a beautiful golden-brown crust forms. Keep an eye on them to prevent over-browning; adjust the heat if necessary.
- Baste and Flip: Gently flip the scallops and baste them with the melted butter for about 30 seconds. This extra step ensures maximum flavor and enhances that lovely crust.
- Serve: Plate the scallops over the vegetable mixture, drizzling with lime juice for some zesty brightness. Garnish with freshly chopped parsley, and feel free to sprinkle some black pepper or add lime wedges for an added touch.