Seared Scallops, Edamame Purée & Cumin Froth

This was the first course to my 7-course Friendsgiving party for 8 people.

A few weeks after I made the first draft, I realized that I didn’t have any seafood dishes so that’s how this dish came to be.

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Serves 8.

For the Edamame Purée

  • 1 shallot, finely diced
  • 1 TBS of grapeseed oil
  • 1 lb frozen shelled edamame
  • 1 cup of milk
  • Salt

Sweat the shallots in the oil. Add the edamame, milk, and pinch of salt and simmer for 10 minutes.

Before pouring into a blender, strain off excess milk but save the milk. Blend until smooth, add enough saved milk to make a thick purée. After blending, cool immediately over an ice bath. The bright green color will fade very quickly if not cooled down as soon as possible. Store in a container in the fridge before the finish.

For the Cumin Froth

  • 4 TBS crème fraîche
  • ½ cup dashi
  • 2.5 g cumin seeds
  • 2.5 g soy lecithin

Combine all ingredients into a blender for 1 minute. Then pour into a small pot and heat gently. Too hot or cold in temperature and the foam won’t be stable and will collapse easily. Using an immersion blender or a hand blender fitted with an aerator, foam up the mix then let it rest for a minute before serving.

For the Scallops

  • 8 scallops
  • Olive oil
  • Butter, as needed
  • Salt
  • Freshly ground black pepper

Clean your scallops and pat dry. Salt and pepper the scallops on both sides. In a very hot pan with a little oil, sauté the scallops for about 2 minutes per side.

TO ASSEMBLE

In a pan, melt 1 TBS butter then gently heat up edamame purée. Adjust seasoning if needed. Spoon purée into the center of the plate, add a seared scallop, and lastly, spoon the froth around to finish and serve immediately!

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