Ingredients
For the Cilantro Gremolata:
1 cup finely chopped cilantro leaves and stems
1 garlic clove, minced
2 tablespoons finely grated lemon zest
Pinch sea salt
Freshly ground black pepper
For the Spring Pea Purée:
2 cups shelled peas
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Sea salt
For the Scallops:
1 ½ pound large sea scallops
1 tablespoon extra-virgin olive oil
Instructions
- Prepare the Cilantro Gremolata: Stir the cilantro, garlic and lemon zest together in a bowl. Add salt and pepper to taste. Set aside.
- Prepare Pea Purée: In a medium saucepan, bring 4 cups/1 liter of water to a boil. Add 1 teaspoon salt and the peas. Reduce heat and simmer until peas are tender.
- Remove from heat, drain peas, reserving 1 cup (240 ml.) cooking liquid. Combine peas, garlic, ¼ cup (60 ml.) reserved water, olive oil and lemon juice in food processor and purée until smooth. Add more water as necessary to achieve desired consistency. Keep warm.
- Prepare the Sea Scallops: Sprinkle sea scallops all over with salt and pepper. Heat olive oil in skillet over medium-high heat. Add scallops and cook, turning once, until brown on both sides and just cooked through, about 2 minutes per side.
- While the scallops are cooking, spoon pea purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Sprinkle with freshly ground black pepper. Serve immediately.
Recipe courtesy of Lynda Balslev, TasteFood, A Culinary Journey Beginning and Ending at the Kitchen Table, food blog.
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