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Conchas Borrachas (Drunken Scallops)

Conchas Borrachas (Drunken Scallops)

This easy appetizer is perfect for summer entertaining. Conchas Borrachas are beautiful enough to serve at a dinner party but so easy and full of flavor you will want to make them just for yourself. 

*Reprinted with permission from Ceviche: Peruvian Kitchen by Martin Morales (Ten Speed Press, © 2014).


Ingredients
1
small bunch fresh cilantro
1/4
cup
vegetable oil
12
large sea scallops, each cut horizontally into 3 slices
2
limes, halved
1/2
pomegranate, seeds removed
1
limo chile, seeded and finely chopped
2
tablespoons
pisco or good quality vodka
*
fine sea salt
Directions
Place half the bunch fresh cilantro (leaves and stalks) in a saucepan with the vegetable oil and set over medium heat. Heat gently 5 minutes, without boiling, until the cilantro wilts. Remove from the heat and cool.
Transfer the cilantro and oil to a food processor or blender and process until smooth. Strain through a fine sieve and set aside.
Arrange slices of scallop on individual serving plates. (Don’t worry if you have to overlap them slightly.) Dust the scallops with a pinch of salt and squeeze half a lime over each plate.
Sprinkle with the pomegranate seeds and chopped chiles and drizzle with a few drops of pisco and cilantro oil. Garnish with torn cilantro leaves from the remaining half bunch and serve immediately.

The base number of servings for this recipe is 4
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