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