Coriander on My Mind: 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. 

Seared Sea Scallops with Cilantro Gremolata and Pea Purée
Serves 4 as main course, 8 as appetizer, or 16 amuse bouches

Simple as it sounds, a gremolata is extremely versatile. Use as a marinade or rub for fish, chicken and meat.  Toss with pasta and rice.  Mix into salads, tabbouleh, and salsas.  Use as a topping for crostini or garnish.  Its simplicity showcases the herb it features, whether it's cilantro, parsley, basil or mint.

For the Cilantro Gremolata:
1 cup finely chopped cilantro leaves and stems
1 garlic clove, minced
2 tablespoons finely grated lemon zest
Pinch sea salt
Freshly ground black pepper

For the Spring Pea Purée:
2 cups shelled peas
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Sea salt
Freshly ground black pepper

16 large sea scallops (1 1/2 lb./750 g.)
Sea salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil

Prepare the Cilantro Gremolata:
Stir the cilantro, garlic and lemon zest together in a bowl.  Add salt and pepper to taste.  Set aside.

Prepare Pea Purée:
In a medium saucepan, bring 4 cups/1 liter of water to a boil. Add 1 teaspoon salt and the peas. Reduce heat and simmer until peas are tender. Remove from heat, drain peas, reserving 1 cup (240 ml.) cooking liquid.  Combine peas, garlic, 1/4 cup (60 ml.) reserved water, olive oil and lemon juice in food processor and purée until smooth. Add more water as necessary to achieve desired consistency. Keep warm.

Prepare the Sea Scallops:
Sprinkle sea scallops all over with salt and pepper.  Heat olive oil in 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.
While the scallops are cooking, spoon pea purée on serving plates.  Top with scallops.  Sprinkle scallops and purée with gremolata.  Drizzle lightly with extra-virgin olive oil. Sprinkle with freshly ground black pepper.  Serve immediately.

What to Drink?
Savignon Blanc, Dry Riesling, Chardonnay

 

Looking for other creative uses for cilantro?  Then try:
      Spicy Cilantro-Peanut Slaw from Kalyn's Kitchen
      Sesame and Cilantro Vermicelli Salad from Simply Recipes
      Roasted Yellow Tomato Salsa with Cilantro from Karina's Kitchen

 

Comments

[Kalyn]

LOVE the sound of this, brilliant recipe.

[johanna]

oh you're killing me... this is a wonderful, wonderful dish! i love scallops and have a long-standing passionate love-affair with coriander as well.... i am sooo making this!

[Andrea]

Oh this is beautiful! You had me at the cilantro, but I dearly love scallops, too. A perfectly delicious dish.

[Claudia]

What a lovely, refreshing summer dish. I like the three easy stages. I'm so into not heating up my kitchen unduly.

[DocChuck]

Scallops are one of our VERY favorite seafoods, and I simply LOVE your treatment of these delicious bivalves.

My wife, Doctor Elizabeth, and I plan on having these next weekend. Thank you for sharing your wonderful idea.

DocChuck and Doctor Elizabeth

[JD]

This was absolutely delicious. What a great recipe to start the new year. I will definitely make this at my dinner party. It was light and perfect. Thank you for sharing your recipe.

Cheers,
JD

[Lynda]

DocChuck and JD: Thank you for your comments. I am so happy you like the recipe!

[kt]

do you have any suggestions for a starchy side to serve with? I'm serving this as a main course along with an heirloom tomato salad and wanted to serve a starch as well.
thank you

[Lynda]

kt,
You might try a side of couscous, pearl couscous or orzo, simply tossed with olive oil, salt, pepper, lemon juice and zest. For a more elaborate pearl couscous side you might try: http://www.tastefoodblog.com/tastefood/2010/01/pearl-couscous-salad.html
Enjoy!