Cured Peruvian Chile Scallop Crudo with Salmon Pearls

This dish highlights the delicate sweetness of Peruvian scallops, enhanced by a zesty cure of coconut sugar and pink lemon zest cure.

Cured Peruvian Chile Scallop Crudo with Salmon Pearl

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Prep Time

2 hours 30 minutes

Dive into the vibrant flavors of Peruvian Chile Scallops. This dish highlights the delicate sweetness of Peruvian scallops, enhanced by a zesty cure of coconut sugar and pink lemon zest. Paired with a flavorful chile sauce and topped with trout pearl, this recipe brings a taste of Peru right to your kitchen.

🐟 What You'll Learn:

How to cure Peruvian scallops using coconut sugar and pink lemon zest.

The steps to create a spicy and aromatic chile sauce.

Techniques for making chili oil infused with red pepper flakes, paprika, and black garlic puree.

Tips on plating your scallops with trout pearl for a restaurant-quality presentation.

Image of Cured Peruvian Chile Scallop Crudo with Salmon Pearl

Ingredients

Seatopia Peruvian Scallops
Seatopia Salmon Roe
Microplastic Free Salt to taste
Organic Extra Virgin Olive oil
2.5 parts coconut sugar
Pink lemon zest
1 jalapeno
1 onion
Fresh cilantro
2 cloves garlic
Fresh ginger
Red pepper flakes
Paprika
Black garlic puree
Aqua chile

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Directions

Cure the Scallops

Mix 2.5 parts coconut sugar with 1 part salt. Add lemon zest to the mixture. Cover the Peruvian scallops in the mixture of sugar and salt with citrus zest and let them cure covered in the fridge for 2 at least hours. The longer you leave them (up to 24hrs) the firmer the scallops will become as the sugar and salt mixture will wick moisture out of the scallops.
After curing, rinse the scallops in cold water and throughly pat them dry with paper towels.
Open the scallop by slicing it with a sharp knife. As this point you can also use a spoon to gently remove the scallops from the shell to make eating them easier or leave them attached for a more interactive eating experience.

Agua Chile Recipe: How to Make Agua Chile

Blend jalapeno, onion, cilantro, garlic, and ginger together.
Strain the mixture to create a smooth chile sauce and set aside.

Chile Oil Recipe: How to Make Chile Oil

Heat olive oil and add red pepper flakes and paprika. Steep the mixture, then add a teaspoon of black garlic puree. Reserve the chili oil for plating.

Plating

Place the cured scallops on the chilled plate. Place one or more pearls of Salmon Roe on top of each scallop.
Add aqua chile to the shell. Drizzle with regular olive oil and chili oil droplets.

Recipe Video

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Cured Peruvian Chile Scallop Crudo with Salmon Pearls