What to CookSpringWildcard Winners

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

67 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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. 

Seared Sea Scallops

Advertisement

 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. 

Advertisement

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. 

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata by TasteFood

Serves 8 as an appetizer, 4 as a main course

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

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

See the full recipe (and save and print it) here.

Photo by James Ransom

Tags: wildcard, wildcard winner, spring, scallops, seafood, pea, peas