Seared Aji Amarillo Scallops with Creamy Quinoa and Crispy Sweet Plantains

Ingredients

• 1.5 lbs large sea scallops, patted very dry
• 3 tablespoons aji amarillo paste, divided
• 2 limes, juiced (about 4 tablespoons), divided
• 1/4 cup finely diced red onion, divided
• 2 cloves garlic, minced, divided
• 1/4 cup fresh cilantro, chopped, divided
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 ripe plantains, peeled and thinly sliced
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Prepare Aji Amarillo Marinade: In a small bowl, combine 2 tablespoons aji amarillo paste, 2 tablespoons of lime juice, 2 tablespoons of finely diced red onion, 1 clove of minced garlic, and 2 tablespoons of chopped cilantro. Season with salt and pepper. Toss the patted-dry scallops with half of this marinade and set aside for 15 minutes.
2. Cook Creamy Quinoa: Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Sauté the remaining red onion and garlic for 2 minutes until fragrant. Add the rinsed quinoa and stir for 1 minute. Pour in vegetable broth, bring to a simmer, then reduce heat, cover, and cook for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Stir in Parmesan cheese, the remaining 2 tablespoons of lime juice, and the remaining 2 tablespoons of cilantro, adding a splash of broth if needed for creaminess. Keep warm.
3. Crisp the Plantains: While the quinoa cooks, heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the thinly sliced plantains in a single layer and cook for 2–3 minutes per side until golden brown and caramelized. Remove and set aside on a paper towel-lined plate, lightly salting them.
4. Sear the Scallops: In the same skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until shimmering. Add the marinated scallops in a single layer, ensuring not to overcrowd the pan. Sear for 2–3 minutes per side until deeply golden brown and cooked through, with a translucent center.
5. Finish and Serve: Stir the remaining 1 tablespoon aji amarillo paste into the pan with the seared scallops for 30 seconds to warm through, gently coating them and scraping up any fond. To serve, spoon a generous portion of the creamy quinoa onto plates. Arrange the seared scallops on top of or next to the quinoa, drizzling with any pan sauce. Garnish with the crispy plantains and an extra sprinkle of fresh cilantro.