Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

Ingredients

• 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
• Cilantro Gremolata (see below)
• 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

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