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Scallops with chalaca sauce — cropped photograph of the dish

Peru

Scallops with chalaca sauce

Scallops with chalaca sauce

Scallops with chalaca sauce

Scallops in their shells topped with a fresh chalaca sauce of corn, tomato, onion, lime, and chili, a specialty associated with the port of Callao.

Scallops in their shells topped with a fresh chalaca sauce of corn, tomato, onion, lime, and chili, a specialty associated with the port of Callao.

Scallops in their shells topped with a fresh chalaca sauce of corn, tomato, onion, lime, and chili, a specialty associated with the port of Callao.

Préparation
12 min
Cuisson
12 min
Difficulté
Easy

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 1 earear of corn
  • 1 tomatopeeled, seeded and diced tomato
  • 2 tspminced limo chili
  • 1 onionsmall red onion, chopped
  • 1 clovegarlic, very finely minced
  • 1 tspchopped Chinese coriander or cilantro leaves
  • 0,25 scallionchopped green scallion
  • 12 small limeslime juice
  • 3 to 4 piecesice cubes, plus more for serving
  • 12 piecesscallops, cleaned in their shells
  • to tastesalt

Préparation

  1. Bring a pot of water to a boil. Cook the ear of corn until tender, drain, shuck (remove the kernels), and set aside.
  2. Prepare the chalaca sauce by mixing the tomato, limo chili, red onion, garlic, cilantro, and green onion. Season with salt.
  3. Add the lime juice, corn kernels, and ice cubes. Mix well, adjust the salt, and remove the ice cubes.
  4. Place each scallop in a half-shell, spoon the sauce over them, and serve on a bed of crushed ice.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.