Rice and scallops

Directions

1. First you are going to want to cut and devein all of the aji amarillo. Once that is done put it in a pan, cover it with water and begin to cook it on a low heat.

2. Put the aji along with the oil and salt in the pan and cook all the ingredients until it turns it is puree consistent.

3. Cook the rice like you normally do.

4. In a pan sauté the chopped onion along with the garlic and the butter. To stop it from burning add one tablespoon of vegetable oil.

5. Then add the rest of the processed aji and be sure to mix all the ingredients very well.

6. Add the scallops to the pan as well as the dry white wine and bring all the contents to boil. Continue to cook everything for 3 minutes.

7. Put rice on a plate, scallops and sauce on top of the rice and then garnish with parmesan cheese and the parsley you minced.

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