Scallops with Edamame Hummus and Grapefruit Salad

Scallops with Edamame Hummus and Grapefruit Salad

  • Preparation 30 min
  • Cooking 12 min
  • Servings 4

Pan-seared scallops—with golden crusts and buttery-soft centres—are a meal anyone can pull off at home. With so many types on the market, it pays to look for quality scallops—luckily, Canada is blessed with some of the best on the planet. Because they cook so quickly (pro tip: To ensure they sear, don’t crowd the pan), make the rest of the recipe beforehand. The fresh grapefruit salad complements the molluscs (and, bonus, gives you a sauce), and the edamame hummus anchors a recipe that hits the table in no time.

Featured in RICARDO Magazine SPRING 2019 (p. 69)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



  • 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


  • Edamame Hummus

  • Scallops

  • Grapefruit Salad

Note from Ricardo

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.

Personal Note