By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
237 cal · 25 min
Pea Puree with Shrimp and Scallops
Recipe GLPR4ff68a5e233feb
Rate this recipe
Average rating: 4.8 (1)
A delicate Mediterranean main course featuring a smooth, creamy pea puree topped with seared shrimp and scallops. Fresh mint, lemon zest, and a drizzle of extra-virgin olive oil bring brightness and elegance to this light seafood dish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2¼ cups shelled fresh peas (or frozen peas)
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh mint leaves, packed
1 tablespoon butter, room temperature
1 garlic clove, minced
½ cup water (reserved from cooking peas)
Fine sea salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil
8 large uncooked shrimp, peeled and deveined
8 large sea scallops, side muscles removed
2 teaspoons finely grated lemon zest
1 tablespoon small fresh mint leaves
1 tbsp Extra-virgin olive oil for drizzling
Directions
Bring a large pot of salted water to a boil. Add the fresh or frozen peas and cook until completely tender: about 4 minutes for fresh peas, 2 minutes for frozen. Drain the peas in a colander, reserving 1/2 cup of the cooking liquid. Set aside 2 tablespoons of the cooked peas for garnish.
Place the remaining cooked peas in a food processor along with the Parmesan cheese, 1 tablespoon of packed fresh mint leaves, butter, and minced garlic. Process until smooth and creamy. If the mixture is too thick, add the reserved cooking liquid one tablespoon at a time until you reach a light, creamy consistency. Season with fine sea salt and freshly ground black pepper to taste. Transfer the puree to a microwave-safe bowl.
Heat the olive oil in a large heavy skillet over medium-high heat. Pat the shrimp and scallops dry and season both with fine sea salt and freshly ground black pepper. Once the oil is hot, add the shrimp and scallops to the skillet. Cook for about 2 minutes on the first side until golden brown, then flip and cook for another 2 minutes on the second side until the shrimp are opaque throughout and the scallops are just opaque in the center, reaching an internal temperature of 145°F.
Microwave the pea puree in 15-second intervals, stirring between intervals, until heated through. Spoon the warm pea puree into the center of each of four serving plates. Arrange 2 cooked shrimp and 2 cooked scallops on top of the puree on each plate. Garnish each serving with the reserved peas, lemon zest, fresh mint leaves, a pinch of sea salt, and a crack of black pepper. Drizzle each plate with extra-virgin olive oil and serve immediately.
Comments
This is a straightforward coastal dish that works beautifully for Charlotte, where shrimp and scallops are reliably available at Harris Teeter, Food Lion, and Kroger seafood counters at $12–16 per pound depending on size and freshness. The pea purée base uses frozen peas (30 cents a bag at ALDI or Walmart), garlic, butter, and parmesan—all staples—plus fresh mint, which you can find year-round at any major chain or grow on a kitchen windowsill. The stated 25 minutes is honest if you use frozen peas and buy shrimp and scallops already cleaned; if you're peeling shrimp yourself, add 10 minutes. The dish serves four at roughly $8–10 per plate for the protein alone, making it a special-occasion weeknight meal rather than a budget option. It doesn't reheat well—the seafood toughens and the purée separates—so plan to cook and serve immediately, which suits a date night or small dinner party far better than a family with teenagers eating at staggered times.
Sign in or create a free account to add your review.
