Seared Sea Scallops With Cilantro Gremolata and Pea Purée
You say cilantro, I say coriander. In the U.S. the leaves are called cilantro while the seeds are called coriander; in Europe the leaves are called coriander, while the seeds are called, er, coriander. Whatever your linguistic disposition, this is one herb the world apparently can't live without. Featured in the cuisines of the Middle East, North Africa, Europe and Asia, coriander has a culinary history dating back to King Tut: the seeds were found in his tomb. Native to the Mediterranean, coriander was introduced to the Americas by the Europeans in the 1600's and has been growing like the dickens ever since, figuring prominently in American Southwestern, Mexican and Latin American cuisines. Also known as Chinese Parsley, the entire coriander plant is edible, including its root. Its leaves and stems are best served fresh and used as a final addition to dishes, as the delicate leaves do not stand up well to cooking. Its seeds are the dried ripe fruit of the plant, frequently used whole for pickling and spicing, or toasted and finely ground into the dried spice known as coriander. Coriander is an acquired taste for many, including myself, but now I can't get enough of it. Fortunately, in Northern California, the winters are mild, and I can grow coriander (or cilantro) in pots on my terrace year round. Presently we have an abundance, and I know just what I will do with it: This month I am participating in the GYO (Grow Your Own) event hosted by the Daily Tiffin blog. The concept is to create a recipe that features or uses something that has been growing in your garden - or pot, in my case. I will harvest whole bunches of the coriander before it flowers, and make a Gremolata which I will serve with Seared Scallops and Pea Purée.
Total Steps
9
Ingredients
15
Tools Needed
6
Ingredients
- 1 cup finely chopped cilantro leaves and stems
- 1 clove garlic, minced
- 2 tablespoons finely grated lemon zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shelled peas
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- sea salt
- freshly ground black pepper
- 16 large sea scallops
- sea salt
- freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
Instructions
Step 1
Stir the cilantro, garlic, lemon zest, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper together in a small bowl. Set aside.
Step 2
Bring 4 cups of water to a boil in a medium saucepan. Add 1 teaspoon salt and the shelled peas. Reduce heat and simmer until peas are tender.
Step 3
Remove from heat and drain peas, reserving 1 cup cooking liquid.
Step 4
Combine peas, 1 garlic clove, 1/4 cup reserved water, 2 tablespoons olive oil, and 2 tablespoons lemon juice in a food processor bowl. Purée until smooth.
Step 5
Add more water as necessary to achieve desired consistency. Keep warm.
Step 6
Sprinkle large sea scallops all over with sea salt and freshly ground black pepper.
Step 7
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add scallops and cook, turning once, until brown on both sides and just cooked through, about 2 minutes per side.
Step 8
While the scallops are cooking, spoon pea purée onto serving plates. Top with scallops.
Step 9
Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Sprinkle with black pepper. Serve immediately.