Appetizer

Vieiras Crujientes con Escabeche de Maíz Tostado y Mojo Rojo de Rocoto

Name: Vieiras Crujientes con Escabeche de Maíz Tostado y Mojo Rojo de Rocoto
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 large dry scallops (about 300g), patted very dry; 30 ml extra-virgin olive oil, divided; Maldon sea salt and cracked black pepper; 150g corn kernels (fresh or frozen, thawed); 1 small red onion, thinly sliced; 30 ml sherry vinegar; 1 tsp cumin seeds, toasted and crushed; 1 rocoto chili (or 1 habanero), seeded and chopped; 1 garlic clove; 10g cilantro leaves; 2 tbsp olive oil; 1 tbsp red wine vinegar; Juice of ½ lime; Salt to taste

Large, dry-seared scallops develop a golden crust while staying barely translucent inside. They're served over a bright, tart escabeche of charred corn kernels with red onion, then drizzled with a vibrant rocoto mojo—a Peruvian-Spanish hybrid that marries Andean heat with Spanish tradition. A play of textures: crispy-edged scallop, tender corn, and punchy sauce.

457calper serving 22gprotein 28gcarbs 30gfat 12min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this