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.