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)

                                                        Photo by TasteFood

                                                        Photo by TasteFood



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

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



  1. 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.
  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. 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.
  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 purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.


Nicholas BehrensComment