Seared Sea Scallops With Cilantro Gremolata And Pea Puree
Gremolata is extremely versatile. Its simplicity showcases the herb it features, whether it's cilantro, parsley, basil or mint.
Serve as a garnish for fish, chicken and meat; toss with pasta and rice; or smear on crostini.
This is a recipe taken from NPR, with some of my edits.
Makes 4 main-course servings or 8 appetizer servings
For Gremolata
1 cup cilantro leaves, chopped
1 garlic clove, minced
1 tablespoon finely grated lemon zest
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
For Pea Puree
4 cups water
3 teaspoons salt, divided
2 cups shelled English peas
1 large garlic clove
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated ginger
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
For Scallops
16 large sea scallops, about 1 1/2 pounds
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
Balsamic Reduction (Buy it pre-made or make your own. To make it, reduce balsamic vinegar in a pot for around 30 mins on low to medium heat. You can add sugar-in-the-raw to make it sweeter)
Red Pepper Infused Olive Oil (which is basically just taking red pepper flakes and adding it to a bottle of extra virgin olive oil...you see this in pizza places. It's a great way of adding spice to dishes without adding too much taste)
For Cilantro Gremolata
Combine the cilantro, garlic, lemon zest, salt and pepper in a small bowl. Mix well and set aside.
Pea Puree
Bring water to a boil in a medium 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 cooking liquid, garlic, olive oil, lemon juice, ginger, 1 teaspoon salt, pepper and cayenne in bowl of food processor and puree until smooth. If too thick, add more cooking liquid to achieve desired consistency. The puree should not be too thin.
Transfer to a bowl. Keep warm.
Sea Scallops
Pat scallops dry with a paper towel. Sprinkle all over with salt and pepper.
Heat 1 tablespoon olive oil in non-stick skillet over medium-high heat until shimmering. Sprinkle Sea Salt into the oil and swirl the oil around.
Add scallops in batches and cook, turning once, until brown on both sides and just cooked through, about 2 minutes per side. The secret is to do small batches of 6-8 scallops. Focus now, no multi-tasking allowed when cooking delicate seafood.
While the scallops are cooking, spoon pea puree on serving plates.
In a separate plate pour your balsamic reduction. Take cooked scallops and dip, roll, and coat it with the balsamic reduction.
Arrange scallops over puree. Sprinkle scallops with red-pepper infused olive oil. Sprinkle scallops with gremolata. Serve immediately.
