Seared Sea Scallops With Gingered Pea Purée And Cilantro Gremolata

1. 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. 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. 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. 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. 5

   Combine all the ingredients together in a small bowl and mix well.

* Per serving · 4 servings · Values may vary.