Sea Scallop Tiradito

(Makes 2 Servings)


  • 12 large Geisha┬« Sea Scallops
  • 1 tablespoon vegetable oil
  • Chili paste, preferably rocoto
  • 24 small cilantro leaves
  • 1 teaspoon fresh lemon juice
  • Sea salt


  1. Cut each scallop in half horizontally.
  2. Set a large skillet over high heat for 3 minutes.
  3. Add the vegetable oil and heat until smoking.
  4. Add the scallop slices to the skillet and scar for 1 minute.
  5. Arrange 3 scallop slices, seared side up, on each plate, overlapping them slightly.
  6. Garnish each slice with a dot of chili paste and a cilantro leaf.
  7. Sprinkle with the lemon juice and sea salt and serve immediately.