Scallops with Edamame contributed by Dana M

Cook 16 oz bag edamame

Salad:
1/2 cup edamame
1/2 red bell pepper diced
1 T toasted black sesame seed
1 T lime juice
1/2 t chili powder
1/4 t salt
1/4 t pepper


Puree:
2 1/2 edamame
1/4 c lime juice
1/3 c water
2 T mint
1 T garlic
1/4 t salt
1/2 t pepper

Process in food processor

Scallops:
12 scallops
1 t salt
1/2 tpepper
1 T olive oil

Sprinkle scallops with salt and pepper.  Heat oil and cook the scallops 1-2 min/side, serve on puree and top with salad.