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Seared Scallops with Ginger Pea Purée and Cilantro Gremolata

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
Unusual dish, but trust me it all comes together great. Quick and easy too. 





For the Cilantro Gremolata

  • 1cup cilantro leaves, chopped
  • 1garlic clove, minced
  • 2tablespoons finely grated lemon zest
  • 1/2teaspoon salt
  • 1/2teaspoon freshy ground black pepper


For the Scallops and Pea Puree

  • 2cups shelled English peas
  • Salt
  • 1large garlic clove
  • 1tablespoon freshly grated ginger
  • 4tablespoons extra-virgin olive oil
  • 2tablespoons freshly squeezed lemon juice
  • Freshly ground black pepper
  • Pinch cayenne (optional)
  • 16large sea scallops, about 1 1/2 

LBGE & SBGE.  Central Texas.  
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