Serves 4
Peru is a country that prides itself on the quality of its fish and seafood, and it has every reason to do so. The cold Humboldt current that flows along our coasts creates excellent quality plankton, (this is the food that seafood eat), so our sea critters are very well nourished. Despite this logical explanation, we love to romanticize things and say the reason behind this good fortune is that God was born in our land.
3 cups white rice, cooked
4 tablespoons vegetable oil
1 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ají amarillo paste
1 cup white corn kernels
1 cup carrot, diced
1 cup green peas
1 cup red bell pepper, diced
½ cup white wine
Salt and pepper
½ cup vegetable or fish stock
3 cups white rice, cooked
1 pound scallops (with or without the roe)
2 tablespoons chopped cilantro
Lime slices
1. Heat the oil in a saucepan over medium heat. Add and sauté the onion and garlic in oil over medium heat, until translucent. Add ají amarillo paste, stirring well.
2. Add the corn, carrots, green peas, red bell pepper, white wine, stock, salt, and pepper. Cook for a few minutes, until the vegetables are tender. Add the rice and cilantro. Stir.
3. Finally add the scallops, stir, and cover the pan. Turn off the heat and let everything steam for 5 minutes.
4. Sprinkle with cilantro and serve with lime slices on the side.
When you buy fresh scallops in Peru, they usually come with their bright orange/red roe still attached to them, and this gives them an extra intensity. Health-conscious eaters, however, try to avoid eating this, as it is believed to be very high in cholesterol.