Conchas con Wasabi

Grilled Scallops with Ají Amarillo Aioli & Wasabi Peas

Scallops might be the perfect seafood for grilling. They’re so meaty and satisfying, they hold together well when cooked, and the naturally sweet flavor is even better balanced by a quick char and simple sauce. Just be sure not to overcook them, so they stay tender and juicy, and with no natural fat, the scallops need a drizzle of oil to keep them from sticking. I like to lightly smash a few dried wasabi peas or some Cancha (page 46) to sprinkle on top, but you can use scallions or anything that gives a crunchy contrast to the tender flesh. If you are serving the scallops for a party, ask your fishmonger for the beautiful shells like with Conchas a la Parmesana (page 53). Wash out the shells by hand so you can reuse them.

• 1 tablespoon olive oil
• 2 teaspoons pureed garlic (page 37)
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper
• 10 to 12 jumbo sea scallops (about 1¼ pounds)
• About ½ cup ají amarillo aioli (page 38)
• 6 to 8 wasabi peas or Cancha (page 46), lightly crushed, or 1 scallion, finely chopped, or a few fresh chives, finely chopped (optional)

1 Prepare a regular or hibachi grill for direct, high-heat cooking and place a fish grate on top. Use your fingers to mix together the olive oil, garlic, salt, and pepper in a medium bowl. Pat the scallops dry with paper towels and toss them in the seasoned oil. Thread the scallops onto four skewers (2 or 3 scallops per skewer) with plenty of space between each scallop.

2 When the grill is very hot, place the skewers on the hot fish grate one at a time and immediately lift each skewer and place it back on the grill three times in quick succession (this is the “pull-up” technique—see page 113). Add another skewer and repeat the lifting technique (add the skewers in batches until you get the hang of it). Grill until the bottom side is well seared and the flesh turns white to about halfway up the sides, a good 2 to 3 minutes for large scallops, a little less if they are smaller. Flip each skewer, lift them up and down quickly again a few times on the opposite side, and grill until the scallops are medium-rare, or still opaque in the center (cut one open to test, if needed), usually 2 minutes more if your grill is really hot, but it depends on the size of the scallops. Let your tongue be the judge. Immediately transfer the scallops to a clean plate.

3 Remove the scallops from the skewers, arrange on a platter, and top each with a generous teaspoon or two of the ají amarillo aioli. Serve hot, with any remaining aioli alongside. (For an impressive presentation, you can blast the aioli for a few seconds with a cooking torch until the top is caramelized in spots like crème brûlée.) For a quick main course, you can leave the scallops on the skewers, plate them individually, and put a generous dollop of the aioli alongside on each plate or in a separate bowl for dunking. Sprinkle the wasabi peas or other garnish on top, if desired.