Scallops fried in olive oil with garlic and green pebre sauce
4 servings
20 minutes
Scallops sautéed in olive oil with garlic and green pebre sauce are a true delight for seafood lovers. This Latin American recipe combines the tenderness of scallops with the spicy freshness of pebre sauce. The sauce, originating from Chilean cuisine, complements the dish with bright notes of cilantro, lemon, and chili pepper. A light blanching process preserves the juiciness of the seafood, while subtle aromatic accents make the flavor multifaceted. The dish is served with traditional milcao – a potato flatbread with basil and crispy bacon, adding texture and richness. Perfect for a special dinner where you want to feel the freshness of the sea breeze in every bite.
1
To prepare milkao, peel and boil half of the potatoes. Grate the other half and dry it on a paper towel. Let the boiled potatoes cool, mix with the grated potatoes to make a mixture. Season, add basil and chopped fried bacon. Form small patties and fry in plenty of vegetable oil.
- Potato: 1 kg
- Basil: 1 tablespoon
- Bacon: 50 g
- Salt: to taste
2
Place the cleaned mussels in a pot, cover with water, and boil until the shells open. Remove the shells.
- Mussels: 12 pieces
3
Blanch the clams, knives, and scallops in the liquid from boiled mussels for 10 seconds. Let cool and mix with sea urchin and mussels, add onion, coriander, chopped ginger, and lemon juice.
- Razor clams (navajas): 12 pieces
- Scallops: 12 pieces
- Mussels: 12 pieces
- Chopped cilantro (coriander leaf): 4 tablespoons
- Ginger: 1 tablespoon
- Red onion: 1 head
- Lemon: 8 pieces
4
Season with salt and pepper and serve with milkao.
- Salt: to taste
- Ground black pepper: to taste
