Cilantro Seared Scallops with Pea Purée and Gremolata


  • 2 cups frozen (or fresh) green peas
  • 2 Tbsp Acala Farms Fresh Roasted Garlic Cottonseed Oil
  • 2 Tbsp Acala Farms Fresh Cilantro Cottonseed Oil
  • 2 Tbsp fresh squeezed lemon juice
  • 1 tsp cayenne pepper
  • 16 large sea scallops
  • 1/2 cup chopped cilantro
  • 2 tbsp grated lemon zest
  • 1/4 tsp salt
  • 1/2 tsp ground pepper



  1. Bring 4 cups of water to a boil, add peas and cook until tender. Drain peas, saving 1 cup of liquid.
  2. Combine peas, cup of reserved liquid, Acala Farms Fresh Roasted Garlic Cottonseed Oil and Acala Farms Fresh Cilantro Cottonseed Oil, lemon juice and cayenne in a blender. Purée until smooth.
  3. To prepare gremolata, combine chopped cilantro, zest, salt and pepper in a small bowl.
  4. Toss scallops in Acala Farms Fresh Cilantro Cottonseed Oil, salt and pepper. Sear in a pan until brown on both sides and just cooked through, about 4 minutes.
  5. Spoon purée onto plates, top with scallops and sprinkle with gremolata.

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