Cau cau de conchas is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of scallops, onions, garlic, hot peppers, peas, mint, potatoes, fish stock, salt, and pepper. The hot peppers, garlic, and onions are sautéed in a pan and covered with fish stock.

Potato cubes are added to the pot and the mixture is simmered until the potatoes become tender. Scallops and boiled peas are added to the mix and once the scallops are cooked, the dish is seasoned with salt and pepper and the mint is stirred into the pot.