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Culinary Capers’ Recipe – Warm Scallop, Edamame and Frisée Salad

Here is an easy to prepare warm salad with scallops. It makes an awesome appetizer, but can also be a light meal served with good crusty bread. When I made it at home, we reached for some bread to mop up the delicious juices so keeping the dish saucy by adding stock as you cook is key to its success.  I like the frisée to be a bit on the well-dressed side as it acts as a contrast to the warm savoury beans.  Enjoy!
Executive Chef Margaret Chisholm

Warm Scallop, Edamame and Frisée Salad
serves 4

16 cherry tomatoes
4 slices premium smoked bacon
12  large scallops, side muscle removed
2 tsp unsalted butter
1 1/3 cups edamame beans (thawed)
4 tsp shallots, finely chopped
1 tsp unsalted butter
3/4 cup chicken, vegetable stock or water
1 Tbsp unsalted butter
2 tsp sherry or balsamic vinegar
3 Tbsp extra virgin olive oil
4 large leaves fresh basil, chiffonade
4 small handfuls frisée
salt and freshly ground pepper, to taste

Preheat oven to 350˚F.

Slice cherry tomatoes in three or four thin slices and set aside.

Cook bacon until crisp, set aside. (Tip: a great way to do this is to bake in the oven at 350˚F between two matching baking sheets for approximately 8 minutes).

Dry the scallops on a paper towel. Sprinkle with salt and pepper. Heat a non-stick pan over medium-high heat. Sear one side of the scallops in 2 tsp of butter until golden (about 2 minutes). Set aside on a baking sheet.

Clean the pan and add 1 tsp of butter. Turn heat down to medium, add the shallots and sauté gently (about 1 minute). Add beans and stock and cook until tender. If the pan begins to dry out, add a more stock to keep moist.  Add tomatoes and basil, cook 2 minutes longer. To finish, stir in 1 Tbsp of butter.  Your final pan should have enough liquid in it to keep it saucy.

Meanwhile toss the frisée with the oil, vinegar and a pinch of salt and pepper.

To complete:  finish cooking the scallops in the oven for 4 or 5 minutes. Reheat the bacon for 1 minute.

Arrange beans on four plates, top with dressed salad greens, a slice of bacon and finally 3 scallops.

Chef’s tips:
Other varieties of beans like fava and lima can work in this recipe. Pre-cooked heirloom, cannellini or fine French green beans would also be delicious.

Read more about sustainable scallops.


Photos: Executive Chef Margaret Chisholm





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