Seared Sea Scallops With Gingered Pea Purée And Cilantro Gremolata Recipe

Name: Seared Sea Scallops With Gingered Pea Purée And Cilantro Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Scallops and Pea Puree; 2 cups shelled English peas; salt; 1 large garlic clove; 1 tablespoon freshly grated ginger; 4 tablespoons extra-virgin olive oil; 2 tablespoons freshly squeezed lemon juice; freshly ground black pepper; pinch cayenne (optional); 16 large sea scallops, about 1 1/2 pounds; Cilantro Gremolata (see below); For the Cilantro Gremolata; 1 cup cilantro leaves, chopped; 1 garlic clove, minced; 2 tablespoons finely grated lemon zest; 1/2 teaspoon salt; 1/2 teaspoon freshy ground black pepper

Servings: persons

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

1
Prepare the Pea Puree: 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.
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. Puree until smooth. Add more water as necessary to achieve desired consistency; the puree should not be too thin. Transfer to a bowl and keep warm.
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.
4
To assemble, spoon pea puree on serving plates. Top with scallops. Sprinkle scallops and puree with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.
5
Combine all the ingredients together in a small bowl and mix well.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Scallops and Pea Puree, 2 cups shelled English peas, salt, 1 large garlic clove, and more.

Yes, Seared Sea Scallops With Gingered Pea Purée And Cilantro Gremolata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Sea Scallops With Gingered Pea Purée And Cilantro Gremolata

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