Scallops in Anticuchero Sauce
Anticuchero Sauce is a Peruvian seasoning mix, used to marinate cow heart, to make: “anticuchos”, that became popular in the colonial times and it was a common preparation for afro slaves who developed his gastronomy mixed with the Peruvian.
- 12 clean scallops with shells
- 2 tbsp Uku panca chili paste
- 1 tbsp Uku yellow chili paste
- 3/4 cup of red vinager
- 1 clove of garlic
- Sesame seeds
Tip: you can add a branch of rosmary
Add two tablespoon of panka, one tbsp of yellow chilli and smashed garlic into a bowl and mix all together. Then add the red vinager, oregan and the sesame seeds. Correct the flavor with salt and leave it to rest for 15 min. The put the preparation on the top of the scallops. We recommend to put some leaves of rosemary on top.
Grill and enjoy it.