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.
Makes 4 main-course servings or 8 appetizer servings
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
16 large sea scallops, about 1 1/2 pounds
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
For Cilantro Gremolata
Combine the cilantro, garlic, lemon zest, salt and pepper in a small bowl. Mix well and set aside.
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.
Pat scallops dry with a paper towel. Sprinkle all over with salt and pepper.
Heat 1 tablespoon olive oil in skillet over medium-high heat until shimmering. Add scallops in batches and cook, turning once, until brown on both sides and just cooked through, about 2 minutes per side.
While the scallops are cooking, spoon pea puree on serving plates. Arrange scallops over puree. Sprinkle scallops and puree with gremolata. Drizzle lightly with extra-virgin olive oil. Sprinkle with freshly ground black pepper. Serve immediately.