Recipes
Seared Sea Scallops with Cilantro Gremolata and Pea Purée
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.
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.
Lynda Balslev
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