Name: Rice with Scallops
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 4 tablespoons vegetable oil; 1 cup red onion, chopped; 3 cups white rice, cooked; 1 cup carrot, diced; 1 cup white corn kernels; 2 garlic cloves, chopped; 2 tablespoons ají amarillo paste; Lime slices; 1 cup red bell pepper, diced; 1 cup green peas; Salt and pepper; ½ cup white wine; 1 pound scallops (with or without the roe); 2 tablespoons chopped cilantro; ½ cup vegetable or fish stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Peru is a country that prides itself on the quality of its fish and seafood, and it has every reason to do so. The cold Humboldt current that flows along our coasts creates excellent quality plankton, (this is the food that seafood eat), so our sea critters are very well nourished. Despite this logical explanation, we love to romanticize things and say the reason behind this good fortune is that God was born in our land.