Scallops on a bed of mint puree

Scallops on a bed of pea and mint puree |

Coquilles with mint and pea puree

Our second scallop dish is as good as the first one although personally I like the one qith prosciutto better. Tom likes this one better.

Scallops on a bed of mint and pea puree


  • 2 cups frozen peas (recipe states English peas, but not sure if there is any difference!)
  • 2 tablespoons fresh mint (coarsely chopped)
  • 1 clove garlic (chopped)
  • 1/4 teaspoon salt
  • freshly ground pepper
  • 3 tablespoons butter
  • 1 teaspoon lemon juice (freshly squeezed)
  • paprika (large pinch)
  • 12 scallops (large)


  1. Fill a small saucepan with a couple of inches of water. Bring to a boil, add the peas and cook until tender, about 3-5 minutes for fresh peas, about 1 minute for frozen peas. Place the peas in a blender and add the mint, garlic, salt and pepper to taste. Blend until smooth. Place the pea puree in the saucepan to keep warm.
  2. In a medium heavy saute pan (preferably cast iron) heat the butter over medium-high heat. Add the lemon juice and paprika. When the butter begins to foam, add the scallops. Cook for 2 minutes per side or until just cooked through and each side is golden to amber brown on top.
  3. Spoon the pea puree into two shallow soup dishes, creating a bed, then place the seared scallops on top and serve.

Scallops on a bed of mint puree |

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

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