Seared Scallops with Gingered Pea Purée and Cilantro Gremolata

When I originally saw the recipe the combination of flavors seemed so unusual I had to try it. It actually goes really well together. Served with fresh baked bread because, well, I had some. For the pea purée: Shelled English peas salt large garlic clove 1 tablespoon freshly grated ginger 2 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice freshly ground black pepper pinch cayenne For the Gremolata: 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