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.
prep time
15 Min
cook time
5 Min
method
Stove Top
yield
Serves 4
Ingredients
- FOR THE CILANTRO OIL:
- 1/2 cup packed cilantro, leaves and stalks
- 1/2 cup vegetable oil
- FOR THE CEVICHE:
- 12 - sea scallops, each cut horizontally into 3 thin slices
- 2 - limes, cut in half
- 1/4 cup pomegranate seeds
- 2 tablespoons diced aji chile or fresno chile
- 2 tablespoons pisco
- 1/4 cup cilantro oil
- - small handful micro cilantro or freshly torn cilantro leaves
- - sea salt, to taste
How To Make conchas borrachas (drunken scallops)
-
Step 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.
-
Step 2Transfer to a blender and blend until smooth.
-
Step 3Strain the oil through a fine-mesh strainer and store in a cool, dark place. (Yields about 1/2 cup.)
-
Step 4Make the ceviche: Divide the slices of scallop among 4 plates.
-
Step 5Squeeze half a lime over each plate and sprinkle with pomegranate seeds and chile.
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Step 6Top each place with a drizzle of the cilantro oil and a few splashes of pisco.
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Step 7Garnish with cilantro and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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