Scallops with Edamame Puree and Barley Apple Salsa

Updated: May 7


This recipe is both creamy and comforting while being light and refreshingly crisp. The puree can be served hot, or at room temperature weather depending. It's also lovely for summer entertaining in that the salsa and puree can be made the day ahead. Simply bring the puree to room temp or heat up, and then right before serving, sear up the protein of choice (see below) and you're done.


One of my husband's favorite proteins are scallops, and they are absolutely delicious here, yet chicken, mushrooms (Hen of the Woods, Enoki, or Hon-shimeji are awesome vegetarian substitutes in that they have a similar lightness to scallops while still giving you texture and flavor without being overpowering) cod, or shrimp cooked similarly would also be good. If butter/dairy is not something you use, simply substitute with olive oil or coconut oil.


This recipe serves 4 generously


Barley Apple Salsa

1/4 red onion diced, or one shallot

1-2 jalapeños, seeded, and diced

1 1/2 cups cooked barley (or similar grain - millet, sorghum, or quinoa)

1/2 cup cilantro, chopped

1-2 apples, peeled and diced

2 limes, the zest of one lime, and the juice from both

salt to taste

Olive oil, a swig or two


Mix the above ingredients in a small bowl and set aside to allow the flavors to combine. As each jalapeno varies heat wise, you may want to start with 1/2 a seeded, diced pepper and then taste the salsa and adjust as you like. It's much easier to add in more heat than it is to undo it.


Edamame Puree

1 tbsp coconut oil

1 small red onion

5 cloves garlic

3 cups shelled frozen edamame, thawed

1/4 cup stock or water

1 lemon, the zest and juice

2 tbsp butter

1/2 cup cilantro

salt and pepper to taste


In a large skillet heat the oil and add in the onion over medium until translucent, about 5-7 minutes, then add the garlic and edamame, cook for about 3-4 min, add in the 1/4 cup stock (if you have it on hand, if not water is just fine), the zest and juice of a lemon, butter, and the cilantro. Blitz in a blender or food processor until smooth and buttery. Taste and season with salt and pepper. This tastes delicious hot, warm, or at room temp if you are making it right before dinner, you'll be good to go. If does not taste lovely cold though. So if you're bringing this back to life from the ice box I recommend heating it up a bit just to soften the texture and bring the flavors back to life.


Seared Add-in

1 1/2 pounds of scallops (or chicken, mushrooms, eggplant or other white fish)

1 tbsp coconut oil

salt and pepper to season

4 tbsp cold butter, cut into chunks

5-6 sprigs of lemon thyme, if you have it, if not regular thyme

juice of 1/2 a lemon


Pat dry the add-in of choice, and season each side with salt and pepper. Heat oil in the pan and sear until golden brown on each side. Add in the butter, thyme, and lemon juice, cook until done. For scallops its no more than 2-3 min a side, for chicken though depending upon the cut and thickness it will be longer. If you are using mushrooms, you'll need a bit more liquid you may want to deglaze with 1/4 cup dry white wine, stock, or a splash of water.


To serve, spread the puree on the plate, sprinkle the salsa over the top, and then arrange your add-in to your liking.







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