Peruvian Creamy Rice with Scallops, Squash, Ají Amarillo, and Herbs

Instructions

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   1. Heat the vegetable stock in a small saucepan over low heat until very hot, but not rapidly boiling. Keep it warm for adding to the rice.

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   2. In a wide skillet or low pot, heat 1 tablespoon of vegetable oil over medium heat. Add the red onion and cook for 4 minutes until softened. Stir in the garlic and ají amarillo paste, and cook 2 minutes more, stirring so the paste loses its raw taste.

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   3. Add the squash cubes and short-grain rice. Stir for 2 minutes to lightly toast the rice and coat the squash with the flavor base.

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   4. Pour in the dry white wine and cook for 2 minutes until the alcohol has mostly evaporated.

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   5. Add about one-third of the hot stock and cook over medium-low heat, stirring often. As the liquid absorbs, add the remaining stock in 3 to 4 batches, stirring regularly for 18 to 20 minutes, until the texture is creamy and the squash is very tender.

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   6. While the rice cooks, pat the scallops dry and season them with half of the salt and the black pepper. Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the scallops for 1 to 1 1/2 minutes per side, until just cooked and golden. Remove them so they do not overcook.

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   7. When the rice is creamy, stir in the cooked corn kernels, evaporated milk, butter, half of the chopped cilantro, the chopped mint, lime juice, and lime zest. Mix for 2 more minutes. Adjust with the remaining salt if needed.

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   8. Turn off the heat and fold in the crumbled fresh cheese gently so it keeps some texture.

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   9. Serve the creamy rice immediately and arrange the seared scallops on top. Finish with the remaining chopped cilantro.

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    10. If you want to keep the dish warm before serving, cover it and place it in the oven at 200 °F / 95 °C for no more than 5 minutes, so it does not dry out and the scallops do not overcook.