• Soyfoodscouncil

Soy Coated Scallops in Gingered Carrot Broth

Broth Ingredients 2 cups carrot juice

¼ cup olive oil

¼ pound butter

¼ cup ginger juice


Scallop Ingredients ½ pound edamame (green soybeans), shelled and blanched

4-ounces soft tofu, drained and excess water squeezed out

1-egg white

1-teaspoon sake

1-teaspoon soy sauce

24 large sea scallops (3-inches in diameter)

Salt and pepper to taste


Garnish Ingredients 8 baby carrots sliced and sautéed

¼ pound broccoli rabe, sautéed

Preheat oven to 350 degrees F.


To prepare broth In a large saucepan, combine carrot juice, olive oil, butter and ginger juice. Bring to a boil. Reduce heat to low and simmer for one minute. Cover and keep warm.To prepare scallops: In a food processor or blender, puree soybeans, tofu, egg white, sake and soy sauce.Dry the top of each scallop, season with salt and pepper and coat the top of scallop with a thin layer of the soybean mixture.Warm a non-stick skillet over low heat. Add scallops and cook until bottom is lightly browned, about 3 minutes.Transfer to a baking sheet and place scallops in a 350 degree F. oven until cooked through, 5-7 minutes.


To serve Place three scallops in a small soup bowl. Spoon warm carrot-ginger broth around scallop and garnish with a mixture of sautéed baby carrots and broccoli rabe.


Notes Yield: 8 servings

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