Sea Scallop Tiradito

Tiradito is a Peruvian seviche-style dish. This simple version by Nobu Matsuhisa, who owns several eponymous restaurants, requires the freshest scallops you can find. The rocoto chile paste called for here is a South American specialty, but any chile paste will do.

Plus: More Seafood Recipes and Tips

  • Total Time:
  • Servings: 8
KEY: Dinner Party, New Year's Eve, Latin American, Appetizers/starters, Fast, Healthy

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Ingredients

  • 12 large diver scallops
  • 1 tablespoon vegetable oil
  • Chili paste, preferably rocoto
  • 24 small cilantro leaves
  • 1 teaspoon fresh lemon juice
  • Sea salt

How to make this recipe

  1. Cut each scallop in half horizontally. Set a large skillet over high heat for 3 minutes. Add the vegetable oil and heat until smoking. Add the scallop slices to the skillet and sear for 1 minute. Arrange 3 scallop slices, seared side up, on each plate, overlapping them slightly. Garnish each slice with a dot of chili paste and a cilantro leaf. Sprinkle with the lemon juice and sea salt and serve immediately.

Suggested Pairing

Sake Try a sake that has a fruity flavor to balance the chili paste.

Contributed By Photo © Chris Court Published September 2002

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