For the pea purée, heat the olive oil and sauté the garlic. Add the stock and peas and simmer until the peas are tender, about 3 minutes. Transfer the pea mixture to a food processor, add the mint and blend until smooth. Add a little more stock if needed. Season and set aside to keep warm. To make the gremolata, combine the zest and parsley, mix well and set aside. For the scallops, heat the olive oil and butter in a frying pan and sauté the garlic. Add the scallops and fry until golden on both sides, about 4 minutes. Season and transfer to a plate. To serve, place a few spoons of purée in a serving glass. Thread a cucumber ribbon onto 8 wooden skewers, followed by 3 scallops and another cucumber ribbon. Sprinkle with the gremolata and serve with the lemon wedges.Garlic scallops with minted pea purée and cucumber ribbons
Ingredients
Instructions
