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.
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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.