Seared Scallops with MaoDou (Edamame) Puree, Brocco Alfalfa

I had diver scallops and 5 lbs of frozen mao dou (young green soybeans/edamame) in my freezer, so what better way to eat them than to pair them together? Instead of blending heavy cream with the mao dou, I decided to go a slightly healthier approach, with a dash of milk, sour cream, and Greek yogurt. I will probably decrease the concentration of mao dou in the puree, because there is a slight after taste, which isn't masked by the scallops' mildness.

Edamame Puree

1. Boil mao dou (edamame) beans in salted water, or chicken broth.
2. Puree with blender.
3. Add milk, sour cream, Greek yogurt as needed to optimize texture.
   

The usual suspects, slightly cooked.



First step- puree has been made and plated.



Top with a little brocco alfalfa for contrasting texture, and a complementing and slightly darker shade of green.




Add a perfectly seared scallop on top.