Peruvian Creamy Rice with Scallops, Squash, and Aji Amarillo

Instructions

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   1. Heat the fish or seafood stock in a small saucepan over low heat until steaming but not boiling. Keep it warm throughout cooking.

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   2. Blend half of the squash with 120 ml (1/2 cup) of the hot stock until smooth. Set aside. Keep the other half of the squash in cubes to cook whole.

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   3. In a small skillet, heat 15 ml (1 tbsp) vegetable oil over low heat. Add half of the culantro or cilantro and cook for 30 seconds, just to set the color. Remove, then blend with that oil and 15 ml (1 tbsp) more vegetable oil to make a rustic green oil. Set aside.

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   4. In a wide pot or deep skillet, melt 15 g (1 tbsp) butter with 15 ml (1 tbsp) vegetable oil over medium heat. Add the red onion and a pinch of salt; cook for 5 minutes until soft. Stir in the garlic and cook 1 minute more.

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   5. Add the aji amarillo paste and cook for 2 minutes, stirring. Add the rinsed rice and stir well for 1 minute so it absorbs the flavor base.

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   6. Pour in the white wine and cook, stirring, until the alcohol has mostly reduced, about 2 minutes.

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   7. Add the reserved squash cubes and 300 ml (1 1/4 cups) of the hot stock. Cook over medium-low heat, stirring often. As the rice absorbs the liquid, add the remaining stock little by little over 18 to 20 minutes, maintaining a creamy consistency.

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   8. When the rice is almost al dente, stir in the reserved squash puree, cooked corn kernels, evaporated milk, black pepper, and the remaining half of the culantro or cilantro finely chopped. Cook 4 to 5 minutes more, stirring, until the rice is creamy and fully cooked. Adjust the salt.

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   9. While the rice finishes, pat the scallops very dry and season them with the remaining salt. Heat a large skillet over medium-high heat. Add the remaining vegetable oil and then the scallops. Sear for 1 to 2 minutes per side, without moving them too much, until just cooked through. Add the remaining 15 g (1 tbsp) butter at the end to quickly glaze them.

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    10. Turn off the heat under the rice and gently fold in the fresh cheese cubes so they warm through without fully melting apart. Stir in the key lime or lime juice as well.

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    11. Serve the creamy rice in shallow bowls, top with the seared scallops, and finish with drizzles of the culantro oil. If desired, warm the serving plates beforehand in a 160°F (70°C) oven for 5 minutes before serving.