Scallops and rice

Directions

1. Cut and devein all the aji amarillo. Put it in a pan, cover with water and begin to cook on a low heat.

2. Put the aji along with the oil and salt in a pan and cook all the ingredients until they turn into a puree

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

5. 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.

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