Conchas Borrachas (Drunken Scallops)

    Conchas Borrachas (Drunken Scallops)
    Paul Winch-Furness

    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).

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    small bunch fresh cilantro
    vegetable oil
    large sea scallops, each cut horizontally into 3 slices
    limes, halved
    pomegranate, seeds removed
    limo chile, seeded and finely chopped
    pisco or good quality vodka
    fine sea salt
    Step 1
    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.
    Step 2
    Transfer the cilantro and oil to a food processor or blender and process until smooth. Strain through a fine sieve and set aside.
    Step 3
    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.
    Step 4
    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.

    Nutrition Facts

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    Serving Per Recipe: 
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    35 mins
    Prep Time: 
    30 mins
    Cook Time: 
    5 mins
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    The base number of servings for this recipe is 4

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