Are you ready to elevate your plant-based dining experience? Dive into the vibrant world of our Vegan Scallops Edamame Corn Salad, a dish that promises to tantalize your taste buds and impress even the most discerning palates! With its delightful medley of textures and flavors, this salad is not just a meal; it’s a celebration of fresh ingredients that come together in a symphony of taste. Perfect for a quick lunch or a stunning side dish at your next gathering, this recipe is as easy to make as it is delicious. Get ready to discover how to whip up this culinary masterpiece in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup edamame, shelled
- 1 cup corn kernels
- 1 cup vegan scallops
- 1/2 red bell pepper, diced
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Prepare all ingredients by thoroughly washing and chopping vegetables. Shell edamame if not already done, and dice red bell pepper and red onion into small, uniform pieces.
- If using frozen edamame and corn, thaw them completely by rinsing under cool water and draining well. Pat dry with clean kitchen towel to remove excess moisture.
- Heat olive oil in a large non-stick skillet over medium-high heat. Carefully add vegan scallops and cook for 2-3 minutes on each side until they develop a golden-brown crispy exterior.
- Remove vegan scallops from skillet and set aside on a plate. In the same skillet, quickly sauté edamame, corn, red bell pepper, and red onion for 3-4 minutes until vegetables are lightly charred but still crisp.
- In a large mixing bowl, combine sautéed vegetables and vegan scallops. Drizzle with fresh lemon juice, and season with salt and pepper to taste. Gently toss to ensure even coating.
- Let the salad rest for 2-3 minutes to allow flavors to meld. Serve warm or at room temperature as a light main course or refreshing side dish.
Tips
- Ingredient Prep: To save time, prepare all your ingredients in advance. Wash and chop your vegetables, and if you're using frozen edamame and corn, ensure they are completely thawed and dry before cooking to achieve that perfect texture.
- Cooking the Scallops: For the best results, ensure your skillet is hot before adding the vegan scallops. This will help them develop a beautiful golden-brown crust, enhancing both flavor and presentation.
- Sautéing Vegetables: Keep an eye on the vegetables while sautéing; you want them to be lightly charred yet crisp. This adds a delightful smokiness to the salad without losing their fresh crunch.
- Flavor Development: Allow the salad to rest for a few minutes after mixing. This step is crucial as it lets the flavors meld together, making every bite a burst of deliciousness.
- Serving Suggestions: This salad is versatile! Serve it warm as a light main dish or chilled as a refreshing side. Pair it with a crisp white wine for an elevated dining experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
