Sechura Bay Scallops Recipe

Directions

1. 1

   Prepare the Sweet Potato

   Preheat your oven to 400°F (200°C). Peel and slice the sweet potato into thin rounds. Toss the rounds with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Bake for 20-25 minutes or until crispy and golden, flipping halfway through.

2. 2

   Cook the Broccolini

   While the sweet potato is baking, bring a pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes until vibrant green and slightly tender. Drain and set aside.

3. 3

   Prepare the Riced Cauliflower Risotto

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the riced cauliflower and cook for about 5 minutes, stirring occasionally, until tender. If desired, add a splash of water or broth to create a creamier texture. Season with salt and lemon juice.

4. 4

   Cook the Scallops

   In a separate skillet, heat 1 tablespoon of olive oil over high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops to the skillet and sear for 2-3 minutes on each side until golden brown and cooked through. Be careful not to overcrowd the pan.

5. 5

   Prepare the Smoked Mushrooms

   In the same skillet used for the scallops, add the smoked mushrooms and sauté for 2-3 minutes until heated through and slightly crispy.

6. 6

   Plate the Dish

   To serve, place a generous scoop of the riced cauliflower risotto on the plate. Arrange the broccolini alongside, and top with the seared scallops. Garnish with the sautéed smoked mushrooms and a drizzle of chimichurri sauce. Finish with crispy sweet potato rounds on the side.