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Scallop Tiradito
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Recipe

25 INGREDIENTS • 17 STEPS • 40MINS

Scallop Tiradito

4.7
3 ratings
Fresh scallops in a peppery cilantro lime sauce - an easy to make Chilean classic, elevated with some homemade cilantro oil and a touch of sesame.
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Victor Vieira
I'm a proud contestant of MasterChef Brazil and Latin cuisine expert.
https://www.sidechef.com/
Fresh scallops in a peppery cilantro lime sauce - an easy to make Chilean classic, elevated with some homemade cilantro oil and a touch of sesame.
40MINS
Total Time
$5.43
Cost Per Serving
Ingredients
Servings
4
us / metric
Long Green Peppers
1
Long Green Peppers
Shallot
1/2
Shallot
Garlic
1 clove
Olive Oil
4 Tbsp
Lemon
4
Lemons, juiced, divided
Salt
1 Tbsp
Salt, divided
Water
4 Tbsp
Water
Coconut Milk
4 Tbsp
Coconut Milk
Scallops
12
Large Scallops
Toasted Sesame Oil
1 Tbsp
Toasted Sesame Oil
Microgreens
to taste
Microgreens
for garnish
optional
Pickles
Shallot
3
Shallots
Distilled White Vinegar
1/2 cup
Distilled White Vinegar
Salt
1 Tbsp
Beet
1
Small Beet, sliced
for color
optional
Cilantro Oil
Fresh Cilantro Leaf
2 cups
Fresh Cilantro Leaves
Oil
1 cup
Oil
Salt
1 tsp
Ice
as needed
Ice
mixed with water to make an ice bath
Nutrition Per Serving
VIEW ALL
Calories
845
Fat
77.1 g
Protein
11.1 g
Carbs
34.0 g
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Scallop Tiradito
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author_avatar
Victor Vieira
I'm a proud contestant of MasterChef Brazil and Latin cuisine expert.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
First, make the quick pickles. Slice the Shallots (3) into 1/4-inch (1/2cm) then separate the rings. Add them to a bowl.
step 2
Combine Distilled White Vinegar (1/2 cup), Granulated Sugar (1 Tbsp), and Salt (1 Tbsp). Add vinegar mixture to the shallot rings.
step 3
Add a few slices of Beet (1) for color if desired. Set aside in the fridge for 30 minutes.
step 4
Roughly chop Long Green Peppers (1) and Fresh Cilantro (1 cup) stems. Add to a bowl along with Garlic (1 clove) and half a Shallot (1/2).
step 5
Peel and dice the Sweet Potatoes (8 oz) into 2-centimeter cubes. Set aside.
step 6
In a large pot, boil enough Water (4 Tbsp) to cover potatoes over medium heat. Once boiling, cook potatoes with Ground Turmeric (1 tsp) and Salt (1 tsp) until just tender but not overcooked, around 10 minutes.
step 7
Drain and place in the fridge to cool.
step 8
Time to make the cilantro oil. Bring a pot of water to a simmer, then blanch Fresh Cilantro Leaves (2 cups) stems for 30 seconds, just enough for it wilt. Place in a bowl with Ice (as needed) and water to cool it down.
step 9
Puree cilantro in a blender or food processor with Oil (1 cup) and Salt (1 tsp) or to taste.
step 10
Strain the oil with a fine-mesh strainer using a ladle to push it through. Reserve in a clean glass jar for up to 3 months. Drizzle over meats, salads, or grilled vegetables.
step 11
Clean Scallops (12) by removing the muscle on the side. Save trimmings. Cut horizontally in half.
step 12
Make leche de tigre. In a blender add juice from the Lemons (3), Olive Oil (4 Tbsp), and Coconut Milk (4 Tbsp). Next add the chopped vegetables.
step 13
Add the scallop trimmings into the blender. Season with Salt (1 tsp), Ground Black Pepper (to taste), and Granulated Sugar (1 tsp). Blend until it becomes a uniform, slightly thickened liquid.
step 14
Strain liquid, use a ladle to help push it through. Set it aside.
step 15
Season the scallops with Salt (1 tsp), juice of the final Lemon (1), and a drizzle of Toasted Sesame Oil (1 Tbsp). Mix until the scallops are coated.
step 16
To assemble, place scallops in a bowl (about 5), pour the green sauce around the bowl. Drizzle cilantro oil and pull through each drop with a tweezer or sharp knife to create a marble pattern.
step 17
Lay sweet potatoes around the bowl. Top with pickles. Optional: garnish with Microgreens (to taste).
Tags
Dairy-Free
Gluten-Free
Date Night
Seafood
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