Scallops with edamame hummus and grapefruit salad

Scallops get a weeknight makeover.

1 cup

frozen, shelled edamame, (soybeans)

¼ cup

cilantro leaves

2 tbsp

lime juice

1 tbsp

tahini

½ tsp

sambal oelek

2 tbsp

olive oil

1 tbsp

water

14 oz

scallops 10-30

1 tbsp

olive oil

peeled, cut into skinless segments pink grapefruit, 3 sections each

sliced into thin ribbons Lebanese cucumber

1 tbsp

olive oil

To taste

cilantro leaves

In a pot of salted boiling water, cook the edamame for 7 minutes. Drain and rinse under cold water.
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.
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.
In a bowl, gently toss all of the ingredients together. Season with salt and pepper.
Spread 2 tbsp of the hummus over the bottom of each plate. Top with the scallops and grapefruit salad.