Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata PT25M https://img3.recipesrun.com/201907/2019/1205/4e/e/073300/300x200x90.jpg In this recipe, crispy seared scallops are served on a bed of puréed peas spiced with fresh ginger and topped with cilantro gremolata. It's a beautiful presentation, either as individual amuse-bouches, an appetizer or an entrée. 6 servings Ingredients: 1/2 tsp. freshy ground black pepper 1/2 tsp. salt 2 tbsp. finely grated lemon zest 1 garlic clove, minced 1 cup cilantro leaves, chopped 16 large sea scallops, about 1 1/2 pounds salt pinch cayenne (optional) freshly ground black pepper 2 tbsp. freshly squeezed lemon juice 4 tbsp. extra-virgin olive oil 1 tbsp. freshly grated ginger 1 large garlic clove 2 cups shelled English peas

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

4.7

( By Lori )

In this recipe, crispy seared scallops are served on a bed of puréed peas spiced with fresh ginger and topped with cilantro gremolata. It's a beautiful presentation, either as individual amuse-bouches, an appetizer or an entrée.

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

For the Cilantro Gremolata
- 1/2 tsp. freshy ground black pepper
- 1/2 tsp. salt
- 2 tbsp. finely grated lemon zest
- 1 garlic clove, minced
- 1 cup cilantro leaves, chopped
For the Scallops and Pea Puree
- 16 large sea scallops, about 1 1/2 pounds
- salt
- pinch cayenne (optional)
- freshly ground black pepper
- 2 tbsp. freshly squeezed lemon juice
- 4 tbsp. extra-virgin olive oil
- 1 tbsp. freshly grated ginger
- 1 large garlic clove
- 2 cups shelled English peas

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03 Method

Step 1

For the Scallops and Pea Puree: Prepare the Pea Purée: Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving 1 cup cooking liquid.
Step 2

Combine peas, 1/4 cup reserved water, garlic, ginger, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Purée until smooth. Add more water as necessary to achieve desired consistency; the purée should not be too thin. Transfer to a bowl and keep warm.
Step 3

Prepare scallops: Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd in the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.
Step 4

To assemble, spoon pea purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.
Step 5

For the Cilantro Gremolata: Combine all the ingredients together in a small bowl and mix well.

04 Author

Lori

69 Recipes

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

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