PICANTE DE CONCHAS / Scallops in Ají Sauce

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

½ cup red vinegar, to cook hot peppers

Vegetable oil, necessary amount to fry garlic

¼ cup butter, to fry scallops

½ cup white wine

3 garlic cloves, finely chopped

½ cup heavy cream

¼ 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