WAYZATA, Minn. -- Lunds and Byerly's is opening a new one-of-a-kind restaurant.

The Wayzata Lunds and Byerly's Kitchen, located at 250 Superior Blvd., is a first-of-its-kind Twin Cities food destination focusing extensively on freshly prepared offerings for dine-in or take-out.

It opened March 6 and offers everything from made-to-order sandwiches, sushi and a hot food bar to heat-and-serve entrées, a salad bar and a charcuterie featuring cut-to-order Italian meats. Burgers, stone-oven pizzas, seasonal entrées, and more are also offered through a chef-driven dining experience that includes a wine and beer bar.

Seared scallops with edamame succotash recipe:


  • 4 jumbo sea scallops
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 6 oz. edamame succotash
  • 2 tablespoons onion jam
  • 2 tablespoons water or vegetable stock
  • 1 tablespoon butter, melted
  • Sorrel leaves and sliced radishes for garnish


  1. Heat a sauce pan over medium-high heat; then add canola oil and sea scallops. Sprinkle preferred amount of salt and pepper on scallops. Cook for 2 minutes.
  2. Flip scallops and add edamame succotash, onion jam and water. Cook for 4 minutes; then add butter, stir and remove from heat.
  3. Suggestion: plate with sorrel leaves and sliced radishes.