conchas borrachas (drunken scallops)
These drunken scallops get the usual acidic treatment associated with ceviche, a.k.a., a healthy splash of lime juice. But this sashimi of sorts is also topped with sweet pomegranate seeds and pisco (which makes us feel like it's somehow even more Peruvian). A little bit of diced chile adds heat. Make sure to prepare the dish right before serving so it's as fresh as possible. Delicate, bracing and beautiful, it truly is the perfect no-cook summer dish.
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yield
serving(s)
prep time
15 Min
cook time
5 Min
method
Stove Top
Ingredients For conchas borrachas (drunken scallops)
- FOR THE CILANTRO OIL:
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1/2 cpacked cilantro, leaves and stalks
-
1/2 cvegetable oil
- FOR THE CEVICHE:
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12sea scallops, each cut horizontally into 3 thin slices
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2limes, cut in half
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1/4 cpomegranate seeds
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2 Tbspdiced aji chile or fresno chile
-
2 Tbsppisco
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1/4 ccilantro oil
-
small handful micro cilantro or freshly torn cilantro leaves
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sea salt, to taste
How To Make conchas borrachas (drunken scallops)
-
1Make the cilantro oil: In a small saucepan over medium heat, combine the oil and cilantro and cook until the cilantro has wilted, about 5 minutes.
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2Transfer to a blender and blend until smooth.
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3Strain the oil through a fine-mesh strainer and store in a cool, dark place. (Yields about 1/2 cup.)
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4Make the ceviche: Divide the slices of scallop among 4 plates.
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5Squeeze half a lime over each plate and sprinkle with pomegranate seeds and chile.
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6Top each place with a drizzle of the cilantro oil and a few splashes of pisco.
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7Garnish with cilantro and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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