- 2O Medium sized scallops cut into thin slices
- 140ml Yellow chilly tiger’s milk
- 30g Red kiwicha
- 10ml Achiote oil or extra virgin olive oil
- 15 Pieces of red amaranth
- 1g Rock salt
Scallops tiradito, yellow chilli, kiwicha and red amaranth
Robert Ortiz
3rd March 2017
Scallops tiradito, yellow chilli, kiwicha and red amaranth
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallops tiradito, yellow chilli, kiwicha and red amaranth recipe a try yourself? As part of The Staff Canteen Live, Robert Ortiz will be creating scallops tiradito, yellow chilli, kiwicha and red amaranth (serves 10) for his demonstration at IFE 2017 - supported by Westlands and in association with Essential Cuisine. You can register here: www.ife.co.uk/tsc
Ingredients
Method
Open the scallops and clean in salted water to remove any sand. Nicely place them on a flat tray.
Cook the kiwicha for 7 minutes in boiling water and strain and leave on a flat tray to cold down.
When it’s cold, season with achiote oil and beetroot puree.
To finish the dish:
Cut the scallops iton thin slices and place on the plate. Place kwicha cereal on top of the plate and the yellow tiger’s milk around the scallops.
Decorate with the red amaranth and the achiote oil.
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