Recipe: Seared Scallops with Peruvian Aji Sauce and Salsa


Aji Sauce
2 tsp garlic
2/3 cup de-seeded jalapeno peppers
2-1/2 tbsp cilantro
1/2 lbs avocado
2 tbsp lime juice
1 cup sour cream
1 cup mayonnaise
salt and pepper to taste

1. Puree garlic, jalapenos, cilantro, avocado and lime juice until smooth
2. Add to sour cream and mayonnaise and mix all together

1-1/2 cups Roma tomatoes, diced
2 lbs Vidalia onions, chopped
1/2 tsp garlic, chopped
2tsp cilantro, chiffonade
1 tsp jalepeno pepper, seeded and chopped
1-1/4 tsp Mexican chili powder
2 tbsp sunflower oil
1 tbsp lime juice
1/2 tsp salt

Finished Product

1 piece scallop
2 tbsp Peruvian Aji sauce
4 tsp salsa
1 china wonton spoon or similar vessel

1. Pat dry scallop with paper towel. Season with salt and pepper
2. Heat some olive oil in pan over high and sear scallop 25-30 seconds per side. Scallop should still be wobbly inside
3. Add some aji to the base of the spoon with seared scallop on top. Top off with salsa

Recipe courtesy of Chef Tony Cammalleri, Pusateri’s