PICANTE DE CONCHAS / Scallops in Ají Sauce   
  Ingredients :
    4 dozens large scallops, rinsed, red muscle removed, if desired
    Juice of 3 key limes
    2 red hot peppers, seedless and deveined
    ˝ cup red vinegar, to cook hot peppers
    Vegetable oil, necessary amount to fry garlic
    Ľ cup butter, to fry scallops
    ˝ cup white wine
    3 garlic cloves, finely chopped
    ˝ cup heavy cream
    Ľ cup grated parmesan cheese
    Boiled potatoes, peeled and halved
    Parsley leaves, finely chopped
    Salt
    Pepper

  Preparation:

Season scallops with salt, pepper and key lime juice.

Place red hot peppers, previously seeded, deveined and rinsed, in a saucepan and cover with water and vinegar. Bring to a boil and cook for 15 minutes. Remove from heat and taste red peppers. If they are still too hot, repeat the procedure. Drain peppers and blend.

Heat oil in a skillet, add garlic and cook until tender. Add blended red hot peppers and wine. Cook for 3 minutes and add heavy cream and parmesan cheese.

Melt butter in a skillet and add scallops. Gently sauté scallops and add to sauce. Correct seasoning.

Serve immediately and sprinkle chopped parsley on top. Serve with boiled potatoes.
 
        6 servings
        Typical dish from Ica
 
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