- 12 large diver scallops
- 1 tablespoon vegetable oil
- Chili paste, preferably rocoto
- 24 small cilantro leaves
- 1 teaspoon fresh lemon juice
- Sea salt
- 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.
Sake Try a sake that has a fruity flavor to balance the chili paste.