Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

Scallop_cilantro_gremolata

Course Main Dishes

Ingredients in this Recipe

1 large garlic clove
1 tablespoon freshly grated ginger
16 large sea scallops, about 1 1/2 pounds
2 cups shelled English peas
2 tablespoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 tablespoons extra virgin olive oil
Cilantro Gremolata (see below)
freshly ground black pepper
salt

Recipe Preparation

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