Anne-Sophie Pic’s recipes

Scampi marinated with mint,
accompanied by green pea purée and spring onions with mint-flavoured liquorice

The Pic family is particularly attached to the vineyards of Saint-Péray.

These vineyards are located in Ardèche, the land of origin of the Auberge du Pin. The vines planted around the family restaurant used to be used to produce wine for the workers at the Auberge, and to create the famous “Cuvée Maison”.

This limestone terroir produces a Marsanne with freshness and vitality. Harvested at full maturity, the wines have a smooth texture which marries perfectly with the tender flesh of the scampi.

This grape variety always reveals a refined bitter note that combines deliciously with the sweetness of the onions and green peas.

The combination of mint and liquorice also accentuates the textures of the dish and prolongs the limestone vivacity of the Saint-Péray.

A contrasting pairing of freshness and silky smoothness.

Preparation time
Cooking time



  • 12 scampi
  • 25 cl grape seed oil
  • 1/2 bunch of mint
  • A dash of olive oil, for cooking
  • fleur de sel (hand-harvested sea salt)
  • salt

Onion compote:

  • 200 g spring onions
  • 10 cl vegetable stock
  • A dash of olive oil
  • 40 g lightly salted butter

Green pea purée:

  • 250 g fresh green peas
  • table salt
  • coarse salt

Liquorice powder:

  • 5 g liquorice cachous (pastilles)



Pull off the tail and peel off the outer shell, leaving the tail tip whole for presentation.
A thin black strip can be seen running through the flesh: the vein.

Cut into the back of the scampi, just enough to reach the vein, and pull it out with the tip of the knife. Pour the grape seed oil into a dish, and add the finely chopped, washed mint. Mix together, then add the scampi to this marinade. Chill the marinade in the fridge.

Onion compote:

Peel and finely chop the onions. Melt a knob of slightly-salted butter in a hot, lightly-oiled frying pan, add the onions and leave to cook on a low heat. Add a little vegetable stock from time to time while the onions are cooking.
After simmering for 30 minutes the onion fondant is ready.

Green pea purée:

Cook the peas in salted (coarse salt) boiling water, then throw them into cold water, and drain them. Toss them with a little salt (table salt) and put to one side.

Liquorice powder:
Preheat the oven to 180°C (th. 6). Place the cachous in the oven: when they swell up, take them out and crush them. Sieve the resultant powder.

Final stages and presentation:

Heat up the green pea purée in a pan, it should have a slightly liquid, smooth consistency. Heat up the onion compote in another pan.
Heat a dash of olive oil in a non-stick frying pan. Remove the scampi from the marinade, and thread on to wooden skewers three at a time, season lightly with salt (table salt).
Place a pastry cutter on each plate. Put a layer of onion compôte at the bottom of each cutter and, on top of this, a layer of pea purée; keep warm. In the meantime, in the hot frying pan, brown the scampi on both sides for 3-4 minutes (take care not to overcook the scampi, they should stay translucent).
Remove the pastry cutters from the plates. Arrange 3 scampi tails on the top (without the skewers), season with fleur de sel and add a sprinkle of liquorice powder.
Serve immediately.