Scallops with Edamame Hummus and Grapefruit Salad

Ingredients

• Edamame Hummus

  • 1 cup (145 g) frozen shelled edamame (soybeans)
  • 1/4 cup (10 g) cilantro leaves
  • 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 ml) tahini
  • 1/2 tsp (2.5 ml) sambal oelek
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) water

• Scallops

  • 14 oz (400 g) scallops (10-30)
  • 1 tbsp (15 ml) olive oil

• Grapefruit Salad

  • 1 pink grapefruit, peeled and cut into skinless segments, then cut into 3 sections each (see note)
  • 1 Lebanese cucumber, sliced into thin ribbons
  • 1 tbsp (15 ml) olive oil
  • Cilantro leaves, to taste