Cau Cau de Conchas with Aji Amarillo Sauce

Ingredients

• 500g (1.1 lb) scallops 500g (1.1 lb) scallops
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons Aji Amarillo paste 2 tablespoons Aji Amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 carrot, peeled and diced 1 carrot, peeled and diced
• 1 cup frozen peas 1 cup frozen peas
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Stir in the Aji Amarillo paste, ground cumin, and dried oregano. Cook for another minute to allow the flavors to meld together.
3. 3.
   Add the scallops to the skillet and cook for 2-3 minutes on each side, until they are lightly browned.
4. 4.
   Pour in the fish or vegetable broth and bring to a simmer. Add the diced potatoes and carrots, and cook until they are tender, about 10 minutes.
5. 5.
   Stir in the frozen peas and cook for an additional 2 minutes.
6. 6.
   Season with salt and pepper to taste. Sprinkle the chopped cilantro over the dish and give it a gentle stir.
7. 7.
   Remove from heat and let it rest for a few minutes before serving.
8. 8.
   Serve the Cau Cau de Conchas hot with fluffy white rice.

Treat your ingredients with care...

• Scallops — Make sure to pat them dry before cooking to ensure a nice sear and avoid excess moisture in the dish.

Tips & Tricks

• If you can't find Aji Amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat.
• For an extra burst of flavor, squeeze some fresh lime juice over the dish before serving.
• Feel free to add other vegetables like bell peppers or corn to customize the dish to your liking.
• Adjust the spiciness by adding more or less Aji Amarillo paste according to your preference.
• Serve the Cau Cau de Conchas with a side of Peruvian salsa criolla for an added burst of freshness.

Serving advice

Serve the Cau Cau de Conchas hot, garnished with a sprinkle of fresh cilantro. Accompany it with fluffy white rice to balance the flavors and soak up the delicious sauce.

Presentation advice

Present the Cau Cau de Conchas in a shallow bowl, allowing the vibrant yellow sauce to take center stage. Arrange the scallops and vegetables attractively, and garnish with a sprig of fresh cilantro for a pop of color.