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
    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


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
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