This recipe was inspired by two things. One, the desire to cook something Peruvian with my new found favorite chili, aji amarillo, and two, the wild caught Kodiak scallops I bought at our local farmers market.
True to Peruvian style, this recipe uses potatoes and ground aji amarillo. Next, I topped this creamy chowder-like dish off with a chopped cilantro and pablano mix. In the video I talk for a few minutes about the ingredients and traditional Peruvian cuisine, and below it is the full recipe for your convenience.
This dish is sweet and savory, thanks to the natural butteriness of scallops, with just the right amount of heat to have you coming back for bite after bite.
NOTE: This recipe can also be made with chicken or another favorite type of seafood.
Peruvian Scallops
By: Semiserious Chefs
Serves: 4-6
Ingredients:
- 1 pound scallops
- 4 large yukon gold potatoes; sliced into rounds and halved
- 4 cups seafood/chicken/vegetable stock
- 8 large garlic cloves; minced
- 1/2 t salt and pepper, each
- 4 pablano peppers; roasted, skinned, rough chopped
- 2 bunches cilantro; greens rough chopped
- 2 limes juiced, or roughly 4 T lime juice
- salt and pepper for topping, to taste
- 1/2 stick unsalted butter
- 2 cups heavy cream
- 1-2 t aji amarillo (more or less to taste)
- OR other favorite ground chili
Directions:
- Simmer the potatoes in the stock, with the garlic, salt, and pepper, over medium-high for 5 minutes. Set aside.
- Saute the scallops in the butter until golden; about 5-7 minutes.
- Add the potatoes and stock to the pan with scallops and butter, along with the heavy cream and aji amarillo. Simmer for 5-10 more minutes until reduced to desired consistency.
- For topping gently blend the chopped pablanos, cilantro, and lime juice. Add salt and pepper to taste.
- Serve the sauced scallops and potatoes, topped with the cilantro lime mixture, along with either crusty bread, rice, quinoa, or other favorite grain. Offer sliced lime for garnish.
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