Lunch

Causa Limeña Stacked with Pan-Seared Scallops, Avocado Mousse & Crispy Shallot Adobo

Name: Causa Limeña Stacked with Pan-Seared Scallops, Avocado Mousse & Crispy Shallot Adobo
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 lb yellow potato (yukon gold), peeled; 2 tbsp ají amarillo paste; 3 tbsp neutral oil; 2 tbsp lime juice; 1 avocado, ripe; 3 tbsp crema or sour cream; 1 lime, zest; ¼ tsp cumin seed, toasted; 4 large sea scallops (dry pack); 2 large shallots, thinly sliced; 1 tbsp adobo sauce (from canned chipotles); ½ tsp smoked paprika; 1 tsp red chili flakes; Sea salt and white pepper; Micro cilantro or parsley for garnish

Golden, pressed causa limeña made from yellow potatoes and ají amarillo, stacked with seared diver scallops, a cloud of avocado mousse, and finished with crispy shallots in dark adobo. A stunning plant-forward yet luxe interpretation of Peru's iconic appetizer-turned-centerpiece.

658cal 16gprotein 67gcarbs 40gfat 18min prep 22min cook 2serves

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