Vieiras Recipe

Cooking Instructions

1. 1

   Prepare the Quinoa

   Rinse the quinoa under cold water. In a pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

2. 2

   Cook the Vegetables

   Chop the cauliflower and potato into small chunks. In a pot of boiling salted water, cook the potato for about 10 minutes, then add the cauliflower and cook for another 5 minutes until both are tender. Drain and mash together with a fork. Stir in ají amarillo paste and set aside.

3. 3

   Prepare the Vinaigrette

   Finely chop the bell pepper and mango. In a bowl, whisk together the chopped bell pepper, mango, 2 tablespoons of olive oil, salt, and pepper. Set aside.

4. 4

   Sear the Scallops

   Heat 2 tablespoons of olive oil in a skillet over high heat. Season the scallops with salt and pepper. Once the oil is hot, sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through.

5. 5

   Plate the Dish

   On each plate, spread a generous scoop of the cauliflower and potato mash, top with 3 seared scallops, drizzle with the bell pepper-mango vinaigrette, and garnish with puffed quinoa.