For the Scallops and Pea Puree:
2 cups shelled English peas
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
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
Prepare Gremolata: Combine all the ingredients together in a small bowl and mix well.
Prepare the Pea Pur?e: Bring 4 cups water to a boil in a large 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 water, garlic, ginger, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Pur?e until smooth. Add more water as necessary to achieve desired consistency; the pur?e should not be too thin. Transfer to a bowl and keep warm.
Prepare scallops: Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd in the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.
To assemble, spoon pea pur?e on serving plates. Top with scallops. Sprinkle scallops and pur?e with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.