Seared Sea Scallops With Cilantro Gremolata And Pea PuréE

• 1 cup cilantro leaves finely chopped, and stems
• 1 garlic clove minced
• 2 tablespoons grated lemon zest finely
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups peas shelled
• 1 garlic clove minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice freshly squeezed
• sea salt
• freshly ground black pepper
• 16 sea scallops large
• sea salt
• freshly ground black pepper
• 1 tablespoon extra-virgin olive oil

1. Stir the cilantro, garlic, lemon zest, salt and pepper together in a small bowl. Set aside.
2. Bring 4 cups of water to a boil in a medium saucepan.
3. Add 1 teaspoon salt and the peas.
4. Reduce heat and simmer until peas are tender.
5. Remove from heat and drain peas, reserving 1 cup cooking liquid.
6. Combine peas, garlic, 1/4 cup reserved water, olive oil and lemon juice in bowl of food processor.
7. Puree until smooth.
8. Add more water as necessary to achieve desired consistency.
9. Keep warm.
10. Prepare the Sea Scallops:
11. Sprinkle sea scallops all over with salt and pepper.
12. Heat olive oil in skillet over medium-high heat.
13. Add scallops and cook, turning once, until brown on both sides and just cooked through, about 2 minutes per side.
14. While the scallops are cooking, spoon pea puree on serving plates.
15. Top with scallops.
16. Sprinkle scallops and puree with gremolata.
17. Drizzle lightly with extra-virgin olive oil.
18. Sprinkle with black pepper.
19. Serve immediately.

cilantro, garlic, salt, freshly ground black pepper, peas, garlic, extravirgin olive oil, lemon juice freshly squeezed, salt, freshly ground black pepper, salt, freshly ground black pepper, extravirgin olive oil

Taken from www.yummly.com/recipe/Seared-Sea-Scallops-With-Cilantro-Gremolata-and-Pea-Puree-1672319 (may not work)