Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

By Lori

6 Person

25 Minutes

0 Calories

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.

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

Method

01

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.
02

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.
03

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.
04

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.
05

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

Related Tags

Dinner Recipes

Appetizers Recipes

Christmas Appetizers

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

3.6

( By Lori )

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

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