This low carb appetizer appeals at the holidays! Change it up by adding herbs, crab meat, or cooked shrimp. Sprinkle with chives and paprika for a “Red and Green” theme!

Cook edamame on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice, lemon juice, and 1/4 teaspoon sea salt to a coarse purée. Season with salt. Set aside.

Stir together turmeric, curry powder, cumin and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with spice mixture.

Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until lightly browned and just opaque, about 4 minutes per batch. (Overcooking can toughen scallops to watch them closely). Serve scallops over edamame hummus.