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.




    • 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


    Step 1 Bring potatoes and peppers to a boil. Once it is boiling add a generous amount of salt and continue to boil.


    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.  


    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.


    Step 4 Prepare huancaína sauce by combining milk, farmers cheese, garlic, peppers and salt in a blender.  Mix until desired consistency.


    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.


    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.


    Step 7 Slice potatoes about 1 ½ inches thick and arrange on platter with spinach and tomatoes.  Then ladle sauce over potatoes.


    Step 8 Place seared scallops on huancaína sauce. Sprinkle with scallions and serve.
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