Seared Scallops with Gingered Pea Puree
Scallops.Ginger.Peas. Why not? This one's different but totally worth it. Serve it up as a light main or nice little appetizer for your next soiree. (I found this on Food52, the recipe is by TasteFood)
For the Scallops and Pea Puree
- 2 cups shelled English peas
- 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
- 1cup cilantro leaves, chopped
- 1garlic clove, minced
- 2tablespoons finely grated lemon zest
- 1/2teaspoon salt
- 1/2teaspoon freshly ground black pepper
- 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.
- 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.
- 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.
- 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.