Here is a wonderful recipe showcasing the flavors of sweet spring peas and fresh, zesty cilantro. However, if you prefer, parsley, basil or mint make an excellent substitution for the cilantro.
30 minutes
4 Servings
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
Recipe courtesy of Lynda Balslev, TasteFood, A Culinary Journey Beginning and Ending at the Kitchen Table, food blog.
Lynda Balslev
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