Buttery Garlic Scallops with Long Beans (Sasage)

buttery garlic scallops with long beans or sasage

Buttery Garlic Scallops with Long Beans is a delicious and easy-to-prepare dish that combines the rich, buttery flavors of scallops with the vibrant crunch of long beans. This elegant yet simple recipe is a show-stopper for any dinner table, whether you’re cooking for a special occasion or a weeknight meal.

Scallops are not just delicious; they are also packed with nutrients. They are an excellent source of lean protein, rich in omega-3 fatty acids, which support heart health, and contain important vitamins and minerals like B12, magnesium, and selenium.

Long Beans, known as cowpea or sasage (大角豆) in Japanese, are a highly nutritious legume rich in protein, dietary fiber, essential vitamins like folate, and minerals such as iron and potassium. Its low-fat content and antioxidant properties make it an excellent choice for heart health.

With summer in full swing, our garden is overflowing with fresh sasage, inspiring me to create a delightful recipe featuring scallops. I prepared a rich butter garlic sauce infused with lemon to elevate the dish further.

Adding garlic and lemon enhances the flavors and provides extra health benefits, such as boosting the immune system and aiding digestion. This combination makes for a delicious and nutritious meal perfect for the season!

How to Make Buttery Garlic Scallops with Long Beans

This recipe is all about a balance of texture and flavors. The delicate, sweet taste of scallops is complemented by the slightly crunchy texture of long beans, while the garlic butter sauce with a hint of lemon zest ties everything together.

Here is what you need in this recipe:

Scallops
Long Beans or sasage
Butter
Garlic
Olive oil
Salt
Black pepper
Lemon zest
Lemon juice
Parsley

Blanch the Long Beans

Start by trimming the long beans and cutting them into 2-inch pieces. Bring a pot of water to a boil, add a pinch of salt, and blanch the long beans for 2-3 minutes. This quick blanching will help retain their vibrant color and slight crunch. Drain them and set aside.

Cook the Scallops

Season the scallops on both sides with salt and pepper. In a large skillet, heat 1 tbsp of butter and 1 tbsp olive oil over medium heat, and then add the scallops in a single layer. Cook them for about 2-3 minutes on each side until they release some water and are opaque. The scallops may release some water which you can use to add flavor to your sauce. Remove the scallops from the skillet and set aside.

Prepare the Butter Garlic Sauce

In the same skillet, add the remaining 2 tbsp of butter. Add the minced garlic and cook for 1 minute until it releases its aroma, stir frequently to avoid burning. Add the lemon zest and lemon juice. If you want to make it a little bit spicy, you can add a pinch of red pepper flakes. As for me, I keep it non-spicy so that my toddler can eat it. Stir it well to combine.

Cook the Long Beans

Toss the blanched long beans into the skillet with the garlic butter sauce. Stir to coat the beans evenly and cook for 2 to 3 minutes until they are tender but still crisp.

Combine and Serve

Add the cooked scallops back into the skillet, gently tossing them in the sauce with the long beans. Season with salt and pepper. Cook for another minute to warm everything through. Garnish with parsley and serve immediately.

Serving Suggestion

You can serve it with a cup of rice, mashed potatoes, or crusty bread to soak up the delicious garlic butter sauce.

Ingredient Alternatives

Scallops: If fresh scallops are not available, you can use shrimp or other seafood.

Long Beans: Substitute with green beans, asparagus, or snap peas for a different texture and flavor.

Garlic: If you’re short on fresh garlic, garlic powder can be used, though fresh offers a better flavor.

Lemon Zest: You can substitute with lime zest or omit it if citrus flavors are not preferred.

FAQs

1. Why did my scallops release water while cooking?
It's normal for scallops to release some moisture during cooking, especially if they're not completely dry. This moisture can enhance the flavor of your sauce.

2. Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking to reduce excess moisture.

3. How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the scallops.