Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    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
Ľ cup butter
1 tablespoon oil
1 cup dry white wine
ľ cup grated parmesan cheese
Minced parsley


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
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved