Scallops with Edamame Hummus and Grapefruit Salad
Scallops with Edamame Hummus and Grapefruit Salad
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Scallops with Edamame Hummus and Grapefruit Salad

30 MIN
12 MIN


Edamame Hummus


Grapefruit Salad


Edamame Hummus

  1. In a pot of salted boiling water, cook the edamame for 7 minutes. Drain and rinse under cold water.
  2. In a food processor, finely chop the edamame with the cilantro, lime juice, tahini and sambal oelek. Add the oil and water and purée until smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. The hummus will keep for 1 week in an airtight container in the refrigerator.


  1. In a non-stick skillet over high heat, brown the scallops in the oil on one side for 3 minutes. Turn over and continue cooking for 1 to 2 minutes or until the desired doneness. Season with salt and pepper. Set aside on a plate.

Grapefruit Salad

  1. In a bowl, gently toss all of the ingredients together. Season with salt and pepper.
  2. Spread 2 tbsp (30 ml) of the hummus over the bottom of each plate. Top with the scallops and grapefruit salad.


Eco-friendly tip: Top bets for sustainable scallops include spiny, pink and Qualicum Beach scallops from British Columbia, and farmed scallops from the Magdalen Islands.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.