HEALTH

Papa a la Huancaína with Seared Scallops Recipe
This Peruvian potato salad is topped with a spicy creamy cheese sauce and enjoyed during this special time of the year.

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Ingredients

• 8 Medium to large yukon potatoes
• 1 ½ pounds Sea scallops (16-20)
• 1 pint Grape tomatoes
• Fresh spinach
• 2 Tbsp. Scallions, thinly sliced (optional)
• Salt and pepper

For the Huancaína Sauce

• 1 cup Evaporated milk
• 1 cup Farmers cheese
• 6 Mini sweet red peppers
• 1 large Jalapeño pepper
• 2 Garlic cloves, grated
• 1 tsp. Salt
 

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Step 1

Bring potatoes and peppers to a boil. Once it is boiling add a generous amount of salt and continue to boil.

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Step 2

While boiling, prep the scallops by removing the small side muscle. Then rinse with cold water and pat dry.  Season with salt and pepper.  Set aside.

 

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Step 3

After 15 minutes, remove peppers from boiling water and after 1 minute, cut away the tops to cool faster.  Once cooled enough to handle, cut peppers and remove seeds and ribs.

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Step 4

Prepare huancaína sauce by combining milk, farmers cheese, garlic, peppers and salt in a blender.  Mix until desired consistency.

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Step 5

After about 35 minutes (depending on the size of the potatoes), shock the potatoes with cold water.  This will make it easier to peel the skin.

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Step 6

While potatoes are cooling, melt butter and add olive oil to a skillet.  Once hot, add scallops and sear for about 2 minutes on each side.

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Step 7

Slice potatoes about 1 ½ inches thick and arrange on platter with spinach and tomatoes.  Then ladle sauce over potatoes.

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Step 8

Place seared scallops on huancaína sauce. Sprinkle with scallions and serve.

Papa a la Huancaína with Seared Scallops Recipe

This Peruvian potato salad is topped with a spicy creamy cheese sauce and enjoyed during this special time of the year.

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