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Clean and rinse scallops, remove the coral and set aside.
Heat oil in a large pan and sauté onion, garlic, ají, salt, pepper and cumin. Cook 2 to 3 minutes and add cilantro and water. Bring water to boil and add peas and pepper strips.
Cook 5 minutes and add rice and potatoes if desired. Cover pan and cook at low heat for 17 to 18 minutes. One minute before rice is ready, open pan and add scallops. Cover pan again and let scallops cook 1 minute. Add lemon juice and combine. Correct seasoning and serve immediately.
Serve in soup bowls.
This soup must be served immediately, it thickens as it cools.
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