Inspired by Food52's TASTEFOOD's amazing recipe with a gingered puree. I used fresh herbs in the puree and mini scallops, which we already had on hand. (This would be ideal with jumbo sea scallops) Topped with a fresh parsley gremolata made for a beautiful eye-pleasing dinner. I reduced the ingredients for the gremolata as it made quite a lot. Easy to prepare for a week night date night! The texture and balance of flavor was a party in my mouth! For a extra *umph* add crumbled crispy pancetta on top. Can't go wrong

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