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RECIPE
25 INGREDIENTS 17 STEPS 40min

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.
Scallop Tiradito Recipe | SideChef
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.
Contestant of MasterChef Brazil and Latin cuisine expert.
https://www.sidechef.com/
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Contestant of MasterChef Brazil and Latin cuisine expert.
https://www.sidechef.com/
40min
Total Time
$4.42
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Long Green Peppers
1/2
Shallot
1 clove
1 1/2 cups
1/4 cup
4
Lemons , juiced, divided
1 Tbsp
Salt , divided
1/4 cup
Water
1/4 cup
Coconut Milk
12
Large Scallops
1 Tbsp
Toasted Sesame Oil
to taste
Microgreens
for garnish
(optional)

Pickles

3
Shallots
1/2 cup
Distilled White Vinegar
1 Tbsp
1
Small Beet , sliced
for color
(optional)

Cilantro Oil

2 cups
Fresh Cilantro Leaves
1 cup
Oil
1 tsp
as needed
Ice
mixed with water to make an ice bath
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
852
FAT
77.2 g
PROTEIN
11.2 g
CARBS
35.8 g

Cooking Instructions

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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 (1 1/2 cups) into 2-centimeter cubes. Set aside.
Step 6
In a large pot, boil enough Water (1/4 cup) 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 (1/4 cup) , and Coconut Milk (1/4 cup) . 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) .

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Nutrition Per Serving
Calories
852
% Daily Value*
Fat
77.2 g
99%
Saturated Fat
9.4 g
47%
Trans Fat
0.2 g
--
Cholesterol
14.4 mg
5%
Carbohydrates
35.8 g
13%
Fiber
6.4 g
23%
Sugars
13.8 g
--
Protein
11.2 g
22%
Sodium
4540.1 mg
197%
Vitamin D
--
--
Calcium
74.9 mg
6%
Iron
2.9 mg
16%
Potassium
781.7 mg
17%
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