Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
WHO: TasteFood is a seasoned traveler and food blogger living in the Bay Area.
WHAT: A noble destination for your fresh spring peas (but if you use frozen, we won't tell).
HOW: Whiz up your pea puree, sear your scallops, mix up your gremolata, and assemble.
WHY WE LOVE IT: This pea puree is unlike any pea puree we've had; it's punchy, it's gingery, it's exciting. Topped with a couple of perfectly-cooked scallops and a lemony, herbaceous gremolata, you've got a dish that's fit for a dinner party.
Serves 8 as an appetizer, 4 as a main course
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
For the Cilantro Gremolata
1 cup cilantro leaves, chopped
1 garlic clove, minced
2 tablespoons finely grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshy ground black pepper
Photo by James Ransom
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