Lemon Herb Scallops

Lemon Herb Scallops - Photo: Joe Kim/TC Media

Lemon Herb Scallops - Photo: Joe Kim/TC Media

  • Prep time: 25 minutes
  • Total time: 25 minutes
  • Portion size: 2


  • tbsp (15 mL) butter
  • tsp (10 mL) light-tasting olive oil
  • 1 small leek, (white and light green parts only), thinly sliced
  • 1/2 cup (125 mL) frozen edamame, thawed
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 4 large sea scallops, (about 8 oz/ 225 g), patted dry

Lemon Cilantro Oil:

  • cup (250 mL) packed fresh cilantro
  • 1/3 cup (75 mL) light-tasting olive oil
  • tbsp (15 mL) grated lemon zest
  • tbsp (30 mL) lemon juice
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) crumbled saffron threads


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 Information Per serving: about

cal 317 -  pro 23g - total fat 22g - sat. fat 6g - carb 7g - dietary fibre 2g - sugar 1g - chol 59mg

- sodium 696mg - potassium 589mg

AuthorPenny Stratas