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.

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Scallops on a bed of mint and pea puree

Servings: 2 people


  • 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


  • 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.
  • 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.
  • Spoon the pea puree into two shallow soup dishes, creating a bed, then place the seared scallops on top and serve.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Scallops on a bed of mint puree |

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