Scallops Peas With Mint Gremolata From Gail Simmons

Ingredients

• Mint Gremolata
• 1/4 cup finely chopped fresh mint leaves
• 2 teaspoons freshly grated lemon zest
• 1 garlic clove, finely chopped
• Scallops & Peas
• 3 tablespoons pine nuts (optional)
• 3 tablespoons extra-virgin olive oil, divided, plus more for serving
• 1 small shallot, finely chopped (about 3 tablespoons)
• 1 pound medium-thick asparagus, tough ends trimmed, spears cut on a diagonal into 1-inch lengths
• Kosher salt
• 2 cups (8 ounces) fresh or thawed frozen peas
• 1 (5-ounce) package baby spinach (5 cups packed)
• 1 pound dry sea scallops, rinsed, tough muscle removed, scallops patted dry
• Freshly ground black pepper

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