Appetizer

Seared Peruvian Scallop with Rocoto Emulsion, Avocado Mousse & Charred Lima Bean Crisps

Name: Seared Peruvian Scallop with Rocoto Emulsion, Avocado Mousse & Charred Lima Bean Crisps
Prep time: 14 min
Cook time: 18 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 large dry-packed scallops (U-10 or larger); 1 ripe avocado; 2 tablespoons fresh lime juice; 2 tablespoons extra-virgin olive oil, divided; ¼ cup dried lima beans (blanched and dehydrated until crisp); 2 tablespoons rocoto paste; 2 tablespoons mayonnaise; 1 tablespoon white wine vinegar; 2 teaspoons neutral oil (for searing scallops); Sea salt, white pepper, Maldon salt; Cilantro microgreens or small leaves

A single perfect scallop, seared until caramelized on one side, sits atop a cloud of avocado mousse infused with lime, finished with a spicy rocoto emulsion (Peruvian yellow chili), topped with a crisped lima bean tuile and a single cilantro microleaf. Elegant, restrained, technique-forward.

521cal per serving 14gprotein 30gcarbs 41gfat 14min 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