ARROZ DE CONCHAS / Rice with Scallop Sauce

Ingredients :

2.2 lb (1 k) scallops

3 cups rice

2.2 lb (1 k) ají amarillo fresco / fresh yellow aji (chili), seeded.

1 large onion, finely chopped

1 garlic clove, crushed

¼ cup butter

1 tablespoon oil

1 cup dry white wine

¾ cup grated parmesan cheese

Minced parsley

Preparation:

Cut, seed and devein ajíes.

Cover with water, add sugar (1/4 cup) and cook to lower the hotness.

Blend o process ají with oil and salt until a purée consistency.

Prepare rice as usual using half of the processed ají.

Sauté onion and garlic in butter with 1 tablespoon of oil to prevent butter from burning.

Add rest of processed ají. Mix well.

Add scallops with white wine and bring to a boil. Cook for 2 to 3 minutes. Serve immediately.

To serve: Mold rice and cover with scallop sauce. Sprinkle parmesan cheese and minced parsley.

6 servings

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