Creamy Ají Amarillo Rice with Scallops and Toasted Corn

Name: Creamy Ají Amarillo Rice with Scallops and Toasted Corn
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 18 oz cleaned scallops; 1 1/2 cups short-grain rice; 1 1/3 cups corn kernels; 1 cup red onion; 4 cloves garlic; 3 tbsp ají amarillo paste; 1/2 cup white wine; 4 1/4 cups fish or seafood stock; 3.5 oz fresh cheese; 2/3 cup evaporated milk; 2 tbsp butter; 2 tbsp vegetable oil; 1/2 cup fresh cilantro; 1 tbsp key lime or lime juice; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup grated Parmesan cheese

An original Peruvian-inspired creamy rice dish made with ají amarillo, aromatic stock, fresh cheese, and a touch of lime, topped with seared scallops, toasted corn, and fresh herbs. It brings together coastal Peruvian flavors with an elegant, velvety texture.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g cleaned scallops (dry with papel of cocina)
280 g short-grain rice (lavado lightly)
200 g corn kernels (si es peruano, mejor)
150 g red onion (chopped diced small)
12 g garlic (chopped fino)
45 g ají amarillo paste (ajustar to taste)
120 ml white wine (dry)
1000 ml fish or seafood stock (hot)
100 g fresh cheese (desmenuzado)
160 ml evaporated milk (at room temperature)
30 g butter (divided)
30 ml vegetable oil (divided)
20 g fresh cilantro (chopped)
15 ml key lime or lime juice (freshly squeezed)
1 g ground cumin (optional pero recomendado)
8 g salt (or to taste)
2 g black pepper (freshly ground)
25 g grated Parmesan cheese (for dar profundidad)

Nutrition facts

per serving

518 kcal

Calories

27 g

Protein

42 g

Carbs

24 g

Fat

2 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishSulfites

Instructions

1
1. Pat the scallops very dry with paper towels and season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate while you prepare the base.
2
2. Heat a wide skillet or shallow pot over medium-high heat. Add 1 tablespoon vegetable oil and the corn kernels. Toast for 5 to 7 minutes, stirring occasionally, until lightly charred and sweet-smelling. Remove and set aside.
3
3. In the same pot, lower to medium heat and add 1 tablespoon butter with the remaining tablespoon of oil. Add the red onion and cook for 4 minutes until translucent. Stir in the garlic, cumin, and ají amarillo paste, and cook 2 more minutes, stirring constantly.
4
4. Add the short-grain rice and stir for 1 minute to lightly coat and toast it. Pour in the white wine and let it reduce for 2 minutes until the harsh alcohol aroma fades.
5
5. Add about 750 ml (3 1/4 cups) of the hot stock, stir well, and cook over medium-low heat for 14 to 16 minutes, stirring every 2 to 3 minutes to release the starch. If the rice dries out before becoming tender, add some of the remaining stock gradually.
6
6. When the rice is almost cooked and creamy, stir in the evaporated milk, crumbled fresh cheese, Parmesan, and half of the chopped cilantro. Cook 3 to 4 more minutes, stirring gently. Add more stock if you want a looser texture.
7
7. Add the lime juice, taste for salt and pepper, and keep the rice over very low heat while you cook the scallops. If you prefer to hold it warm, cover it and place it in the oven for 5 minutes at 200 °F / 95 °C.
8
8. Heat a large skillet over high heat until very hot. Add the remaining butter and place the scallops in a single layer. Sear for 1 to 2 minutes per side, without moving them too much, until just cooked through with a light crust.
9
9. Spoon the creamy rice into shallow bowls, top with the seared scallops, and finish with the toasted corn and remaining cilantro. Serve immediately to enjoy the creamy rice and juicy scallops at their best.

Chef tips

For the best sear, the scallops must be very dry and the pan very hot. If Peruvian corn is not available, use sweet corn, but toast it well to deepen the flavor.

Substitutions

You can replace the scallops with shrimp if preferred, though the flavor profile will change. Fresh cheese can be replaced with a mild white cheese, and cilantro with parsley plus a few mint leaves for a different nuance.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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