Conchas de Abanico en Salsa Anticuchera – Scallops in Anticuchero Sauce

Anticuchero sauce is a Peruvian marinade traditionally used for marinating beef hearts for the dish “anticucheros”. The dish became popular in colonial times, where it was a usual dish for African slaves who developed their mestizo cuisine with inspiration from the Peruvian gastronomy.

Ingredients

  • 12 rinsed scallops in their shells
  • 2 tbsp. Uku panca chili paste
  • 1 tbsp. Uku yellow chili paste
  • 200 ml red wine vinegar
  • 1 tsp. garlic paste
  • ½ tsp. dried oregano
  • ½ tsp. sesame seeds
  • Salt to taste
  • 1 branch of rosemary

Preparation

Mix Uku panca chili paste, Uku yellow chili paste and garlic paste well in a bowl. Add red wine vinegar, oregano and sesame seeds. Season with salt and let the mixture rest for 15 minutes.

Pour the sauce over the scallops, and sprinkle a few rosemary leaves over each.

Grill the scallops and sauce in the shells on a very hot grill and serve.

Tip: You can use this seasoning mix to marinate caw heart to make “anticuchos” or other type of meat. The longer you leave it marinating, the better it will taste.

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