Pea Puree With Shrimp and Scallops Recipe

Name: Pea Puree With Shrimp and Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups peas, shelled fresh (from about 2 1/4 pounds peas in pods or frozen peas); 2 tablespoons parmesan cheese, finely grated; 1 tablespoon mint leaf, fresh packed; 1 tablespoon butter, room temperature; 1 garlic clove, minced; 1 tablespoon olive oil; 8 shrimp, uncooked large peeled and deveined; 8 scallops, large with side muscles removed; 2 teaspoons lemon peel, finely grated; 1 tablespoon mint leaf, fresh; fine sea salt; extra-virgin olive oil (for drizzling)

Servings: persons

2 ¼ cups peas, shelled fresh (from about 2 1/4 pounds peas in pods or frozen peas)
2 tablespoons parmesan cheese, finely grated
1 tablespoon mint leaf, fresh packed
1 tablespoon butter, room temperature
1 garlic clove, minced
1 tablespoon olive oil
8 shrimp, uncooked large peeled and deveined
8 scallops, large with side muscles removed
2 teaspoons lemon peel, finely grated
1 tablespoon mint leaf, fresh
fine sea salt
extra-virgin olive oil (for drizzling)

1
Pea Puree:.
2
Cook peas in large pot of boiling salted water until very tender, about 4 minutes for fresh and 2 minutes for frozen.
3
Drain, reserving 1/2 cup cooking liquid.
4
Set 2 tablespoons peas aside for garnish.
5
Place remaining peas in processor.
6
Add cheese, mint leaves, butter, and garlic.
7
Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree.
8
Season to taste with sea salt and freshly ground black pepper.
9
Transfer to microwave-safe bowl.
10
DO AHEAD Can be made 1 hour ahead.
11
Cover and let stand at room temperature.
12
Shrimp and Scallops:.
13
Heat olive oil in heavy large skillet over medium-high heat.
14
Sprinkle shrimp and scallops with salt and freshly ground black pepper.
15
Cook shrimp and scallops until golden brown outside and just opaque in center, about 2 minutes per side.
16
Microwave pea puree in 15-second intervals until warm.
17
Spoon puree into center of plates.
18
Place 2 shrimp and 2 scallops onto each plate, arranging atop puree.
19
Sprinkle with reserved peas from pea puree, lemon peel, mint leaves, sea salt, and pepper.
20
Drizzle each serving with extra- virgin olive oil and serve.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ¼ cups peas, shelled fresh (from about 2 1/4 pounds peas in pods or frozen peas), 2 tablespoons parmesan cheese, finely grated, 1 tablespoon mint leaf, fresh packed, 1 tablespoon butter, room temperature, and more.

Yes, Pea Puree With Shrimp and Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pea Puree With Shrimp and Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions