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–+ servings
A mini-paella pan with Peruvian scallops, air fryer plantains, and 2 sauces.

Peruvian Scallops

Tamara Andersen
Simple seared scallops with 2 Peruvian-inspired sauces... a quick, elegant appetizer for a holiday or dinner party!
4.34 from 3 votes
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Prep Time 10 mins
Cook Time 10 mins
optional salt water soak 30 mins
Total Time 40 mins
Course Appetizers
Cuisine Peruvian
Servings 4 servings
Calories 286 kcal

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
  • 1 tablespoon fresh lime juice about ½ of a juicy lime
  • ½ teaspoon sea salt

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. 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 sweeter. We like it tart, and the avocado sauce and scallops mellow it out...

Nutrition

Calories: 286kcalCarbohydrates: 11gProtein: 21gFat: 17g
Keyword avocado sauce, healthy appetizers, New Year's Eve appetizers, passionfruit sauce, Peruvian scallops, scallop appetizers, small plates
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