Searing scallops gives them a crispy exterior and a rich buttery centre. The splurge of saffron adds extra depth to a bright, tangy sauce. You will have about 1/4 cup of the citrus oil left over. It's perfect to drizzle over an omelette, a tomato salad or roasted potatoes, or to warm up and brush on crostini.
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2013
Ingredients
Lemon Cilantro Oil:
Method
Lemon Cilantro Oil: In blender, blend cilantro, oil, lemon zest, lemon juice, salt and pepper until smooth, about 2 minutes. Stir in saffron. Set aside. (Make-ahead: Refrigerate in airtight container for up to 5 days; bring to room temperature to use.)In nonstick skillet, heat half each of the butter and oil over medium-high heat; sautée leek until softened, 5 to 6 minutes. Stir in edamame and half each of the salt and pepper. Remove from pan and keep warm; wipe skillet clean.
In same skillet, heat remaining butter and oil over medium-high heat until foaming. Sprinkle scallops with remaining salt and pepper; sear all over until browned and centres are opaque, 4 to 6 minutes.
Divide leek mixture between 2 small plates. Top each with 2 scallops; drizzle each with 2 tsp of the lemon cilantro oil. Serve immediately.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 696 mg
- Sugars 1 g
- Protein 23 g
- Calories 317.0
- Total fat 22 g
- Potassium 589 mg
- Cholesterol 59 mg
- Saturated fat 6 g
- Total carbohydrate 7 g
%RDI
- Iron 28.0
- Folate 55.0
- Calcium 12.0
- Vitamin A 9.0
- Vitamin C 12.0
