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conchas borrachas (drunken scallops)

review
Private Recipe by
Raven Higheagle
Prescott, AZ

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.

yield serving(s)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For conchas borrachas (drunken scallops)

  • FOR THE CILANTRO OIL:
  • 1/2 c
    packed cilantro, leaves and stalks
  • 1/2 c
    vegetable oil
  • FOR THE CEVICHE:
  • 12
    sea scallops, each cut horizontally into 3 thin slices
  • 2
    limes, cut in half
  • 1/4 c
    pomegranate seeds
  • 2 Tbsp
    diced aji chile or fresno chile
  • 2 Tbsp
    pisco
  • 1/4 c
    cilantro oil
  • small handful micro cilantro or freshly torn cilantro leaves
  • sea salt, to taste

How To Make conchas borrachas (drunken scallops)

  • 1
    Make 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.
  • 2
    Transfer to a blender and blend until smooth.
  • 3
    Strain the oil through a fine-mesh strainer and store in a cool, dark place. (Yields about 1/2 cup.)
  • 4
    Make the ceviche: Divide the slices of scallop among 4 plates.
  • 5
    Squeeze half a lime over each plate and sprinkle with pomegranate seeds and chile.
  • 6
    Top each place with a drizzle of the cilantro oil and a few splashes of pisco.
  • 7
    Garnish with cilantro and serve immediately.
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