Peruvian Scallops Recipe
Simple seared scallops with 2 Peruvian-inspired sauces... a quick, elegant appetizer for a holiday or dinner party!
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Ingredients
Scallops
- 12 large sea scallops - about a pound
- 1 lemon - juiced; optional
- 2 tablespoons sea salt - optional
- 1 quart water
- ice
Passionfruit Ají Amarillo Sauce
- 4 tablespoons butter
- 1 shallot - minced
- 1 clove garlic - minced
- 2 teaspoons ají amarillo paste - more or less to taste
- ⅓ cup maracuya (passionfruit) pulp/juice
- ½ teaspoon dijon mustard
- 1 tablespoon fresh lime juice - about 1/2 of a juicy lime
- ½ teaspoon sea salt
- honey or agave nectar - to taste
Avocado Yogurt Sauce
- 1 medium avocado - skin and pit removed
- ½ cup plain nonfat Greek yogurt
- 1 lime - juiced
- ½ cup cilantro - packed; young stems are fine
- ½ teaspoon sea salt
- fresh ground pepper
- water, buttermilk, milk - to thin (see Tips in post)
Instructions
- If you're using "wet" scallops - Add scallops to a mixture of 1 quart cold water, a handful of ice cubes, ¼ cup lemon juice, and 2 tablespoons table salt for 30 minutes
- Add butter, shallot, and garlic to a sauté pan over medium heat. Sauté until shallot is soft (about 2-3 minutes).
- Add the dijon mustard and ají amarillo paste. Stir to combine. Cook an additional 2-3 minutes.
- Add the passionfruit purée and stir to combine. Remove from the heat and stir in the fresh lime juice. Scrape into a small food processor, and pulse until smooth. Taste and season with sea salt and fresh ground pepper as needed. NOTE: If it is too tart for your taste, add honey or agave nectar to taste. Set aside.
- Add the ingredients for the avocado sauce to a food processor. Pulse until smooth; check and adjust seasoning to taste. Thin with a little water to make a thick but pourable consistency.
- Pat the scallops dry, then season with sea salt and fresh ground pepper.
- Lightly coat the pan with oil, then get your pan really hot. Place the prepared scallops on the hot surface. After 1 ½ to 2 minutes turn them. If they're ready they should be fairly easy to turn. Reduce heat to medium. Cook an additional 1 ½ to 2 minutes. Remove from the heat.
- Serve. Pour a little of each of the sauces on to the plate. Arrange 3 seared scallops on the plate, then garnish with chopped cilantro and your chosen dipper.
Notes
NOTE: If the sauce is too tart for your palate, add a little of your favorite liquid sweetener - honey, agave nectar, etc. We like it tart, and the avocado sauce and scallops mellow it out...
Nutrition
Calories: 286kcal | Carbohydrates: 11g | Protein: 21g | Fat: 17g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com