Papa a la Huancaína with Seared Scallops Recipe

Ingredients • 8 Medium to large yukon potatoes • 1 ½ pounds Sea scallops (16-20) • 1 pint Grape tomatoes • Fresh spinach • 2 Tbsp. Scallions, thinly sliced (optional) • Salt and pepper For the Huancaína Sauce • 1 cup Evaporated milk • 1 cup Farmers cheese • 6 Mini sweet red peppers • 1 large Jalapeño pepper • 2 Garlic cloves, grated • 1 tsp. Salt

Step 1 Bring potatoes and peppers to a boil. Once it is boiling add a generous amount of salt and continue to boil.

Step 2 While boiling, prep the scallops by removing the small side muscle. Then rinse with cold water and pat dry. Season with salt and pepper. Set aside.

Step 3 After 15 minutes, remove peppers from boiling water and after 1 minute, cut away the tops to cool faster. Once cooled enough to handle, cut peppers and remove seeds and ribs.

Step 4 Prepare huancaína sauce by combining milk, farmers cheese, garlic, peppers and salt in a blender. Mix until desired consistency.

Step 5 After about 35 minutes (depending on the size of the potatoes), shock the potatoes with cold water. This will make it easier to peel the skin.

Step 6 While potatoes are cooling, melt butter and add olive oil to a skillet. Once hot, add scallops and sear for about 2 minutes on each side.

Step 7 Slice potatoes about 1 ½ inches thick and arrange on platter with spinach and tomatoes. Then ladle sauce over potatoes.

Step 8 Place seared scallops on huancaína sauce. Sprinkle with scallions and serve.