2 cups shelled english peas

1 large garlic clove

1 tbsp fresh grated ginger

2 tbsp lemon juice

4 tbsp olive oil

salt, pepper, cayenne pepper

16  large scallops ( if for 4 people)

cilantro gremolata ( 1 cup of cilantro leaves chopped, mixed with 1 clove of garlic, salt, pepper and 2 tbsp of lemon zest) 


  • to prepare pea purée bring 4 cups of water to boil in a large pot, add salt and peas and cook until tender, then drain peas and reserve 1 cup of cooking liquid
  • in the food processor purée the peas, cooking liquid, ginger, lemon juice, garlic, olive oil, black pepper, salt and the pinch of cayenne pepper until smooth
  • pat dry scallops, sprinkle with salt and pepper, heat 1 tbsp of olive oil in the pan and cook the scallops until brown and just cooked through turning once on the medium high heat
  • spoon purée on the plates, place scallops on top and sprinkle with cilantro gremolata
  • rizzle with olive oil and serve immediately