Description
Fresh scallops get a zesty Peruvian twist with a bright, spicy topping of red onion, tomato, aji amarillo, and lime. A refreshing appetizer!
Ingredients
Units
Scale
- 12 LARGE SEA SCALLOPS
- 1/4 cups (60 ml) minced red onion
- 3/4 cups (177 ml) diced tomato (seeds + excess juices removed)
- 2 tbsp freshly squeezed lime juice
- 1 tsp minced aji amarillo (veins + seeds removed)
- 1/2 tsp pisco
- Maldon salt
- cracked black pepper
Instructions
- Combine minced onions, tomatoes, chile, olive oil, lime juice, salt, and pepper. Refrigerate, covered, for 30 minutes.
- Place washed and dried scallops on half shells or in individual dishes.
- Spoon the tomato mixture over each scallop.
- Season with finishing salt and cracked black pepper to taste.
- Garnish with cilantro.
Notes
- For best results, use very fresh, dry scallops. Pat them dry with paper towels before plating.
- If aji amarillo paste is substituted for fresh, reduce the amount by half.
- To make this a complete meal, serve over a bed of quinoa or rice.
- Prep Time: 15 minutes
- Resting Time: 1 hr
- Cook Time: 5 min
- Category: Main Course
- Method: No-Cook
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 scallop
- Calories: 100
- Sugar: 2
- Sodium: 100
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 5
- Fiber: 1
- Protein: 10
- Cholesterol: 50