Spring-fresh elegance with Mediterranean flair
Delicately grilled scallops meet a creamy pea and mint puree – a light, aromatic dish that brings spring to the plate. The combination of sweet peas, fresh mint and the delicate flavour of the scallops is perfectly rounded off by the matching wine pairing.
Ideal wine accompaniment: Grillo DOC (Sicily, Italy)
The Grillo DOC from Sicily is a fresh, aromatic white wine with notes of citrus fruit, white flowers and a hint of exotic fruit. Its lively acidity and mineral structure harmonise perfectly with the sweet pea puree and the delicate texture of the scallops. The fine herbal spice of the wine complements the freshness of the mint and rounds off the flavour experience.
Further wine recommendations:
1. vermentino di Sardegna DOC (Sardinia, Italy) A Mediterranean white wine with flavours of citrus fruits, herbs and a salty minerality. Its freshness and slight bitterness go perfectly with the scallops and pea and mint puree.
2. Sauvignon Blanc AOC (Loire, France) With its lively acidity and notes of gooseberry and green apple, this wine offers a nice contrast to the sweetness of the peas and complements the freshness of the mint.
3. Albariño DO (Rías Baixas, Spain) A fresh white wine with flavours of citrus fruit, peach and a salty minerality. Its lively acidity and fruitiness harmonise well with the dish.
4. Grüner Veltliner DAC (Wachau, Austria) With its peppery spiciness and notes of green apple, this wine offers an interesting complement to the freshness of the mint and the sweetness of the peas.
5. Pinot Grigio DOC (Friuli, Italy) A light, fresh white wine with flavours of pear and citrus fruits. Its subtle acidity and fruitiness elegantly complement the dish.
The recipe:
Grilled scallops on pea and mint puree
Cooking utensils
- 1 Grill pan or grill
- 1 Hand blender
- 1 Pot
- 1 Chopping board
- 1 Knife
Ingredients
For the scallops:
- 6 Scallops
- 1 Tbsp olive oil
- Salt & pepper
For the pea and mint puree:
- 200 g Peas fresh or frozen
- 1 small shallot
- 1 Tbsp butter
- 2 Tbsp cream
- a few leaves of fresh mint
- Salt & pepper
Preparation
Pea and mint puree:
- Finely chop the shallot and fry in butter until translucent.
- Add the peas and sauté for 2-3 minutes.
- Add the cream and mint and puree everything.
- Season to taste with salt and pepper and keep warm.
Grill the scallops:
- Pat the scallops dry and season with salt and pepper.
- Grill in a hot grill pan with olive oil for approx. 1-2 minutes on each side until golden brown.
Dressing:
- Spread the pea and mint puree on plates.
- Place the scallops on top and serve immediately.
Recommended side dishes:
- Crispy baguette
- Leaf salad with lemon vinaigrette
- Roasted pine nuts
