Peruvian Spicy Scallop Stew

Ingredients

• 1 lb (450g) fresh scallops 1 lb (450g) fresh scallops
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• Juice of 2 limes Juice of 2 limes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and peppers. Sauté until the vegetables are softened.
2. 2.
   Add the cumin, paprika, and dried oregano to the pot. Stir well to coat the vegetables with the spices.
3. 3.
   Pour in the diced tomatoes and broth. Bring the mixture to a simmer.
4. 4.
   Gently add the scallops to the pot and cook for 5-7 minutes, or until they are opaque and cooked through.
5. 5.
   Stir in the lime juice and season with salt and pepper to taste.
6. 6.
   Serve the Peruvian Spicy Scallop Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Scallops — Ensure the scallops are fresh and properly cleaned before cooking. Pat them dry with a paper towel to remove excess moisture, as this will help achieve a nice sear.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the jalapeno pepper.
• Adjust the spice level by adding more or less paprika and jalapeno according to your preference.
• Serve the stew with crusty bread or steamed rice to soak up the flavorful broth.
• If scallops are not available, you can substitute them with shrimp or firm white fish.
• To make the stew heartier, add diced potatoes or corn kernels.

Serving advice

Serve the Peruvian Spicy Scallop Stew in deep bowls, allowing the vibrant colors to shine through. Garnish with fresh cilantro for a burst of freshness. Accompany the stew with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

To enhance the presentation, arrange a few whole scallops on top of the stew and sprinkle some additional chopped cilantro. The vibrant red color of the stew, coupled with the bright green cilantro, will create an eye-catching and appetizing dish.