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Three Scallop Preparations: Bloody Mary, Grilled with Ají Amarillo Tiger's Milk, and A la Chalaca
by Giacomo Bocchio
recipe medium Peruvian

Three Scallop Preparations: Bloody Mary, Grilled with Ají Amarillo Tiger's Milk, and A la Chalaca

Giacomo Bocchio teaches three elegant scallop preparations for summer entertaining: a Bloody Mary-style shot, seared scallops with creamy ají amarillo tiger's milk, and the classic Peruvian chalaca topping with corn, peas, tomato, and rocoto.

40m Prep
10m Cook
50m Total
3 Servings
scallops conchas peruvian seafood ceviche bloody-mary tiger-milk leche-de-tigre chalaca grilled summer tapas

Ingredients

Base
  • 120 ml Perfumed lemon juice (leche de tigre base) (steeped with ginger, celery, onion, ají limo 30 min; strained)
Bloody Mary
  • 80 ml Tomato juice
  • 20 ml Vodka
  • 3 ml Worcestershire sauce (a few drops)
  • 2 ml Tabasco hot sauce (a few drops)
Chalaca Topping
  • 30 g Blanched green peas (blanched)
  • 40 g White onion (brunoise)
  • 60 g Tomato (peeled, seeded, diced)
  • 40 g Fresh corn kernels (choclo) (cooked same day)
  • 10 g Rocoto chili (finely minced)
  • 5 g Fresh cilantro (chiffonade)
Grilled with Tiger's Milk
  • 30 ml Ají amarillo confit base (confited in oil with garlic, then blended)
  • 15 ml Olive oil
Main
  • 9 piece Fresh scallops in shell (cleaned, kept very cold)

Steps

  1. 1
    Prepare perfumed lemon juice: steep lime juice with ginger, celery, onion, and ají limo brunoise for 30 minutes in fridge. Strain and keep cold.
    Tip: This is the flavor foundation for all three preparations.
    ~30 min
  2. 2
    Mix Bloody Mary sauce: combine tomato juice, vodka, Worcestershire, Tabasco, celery salt, black pepper, and a splash of perfumed lemon juice.
    Tip: The sauce should taste slightly more acidic than expected — it balances on the scallop.
    ~5 min
  3. 3
    Prepare ají amarillo tiger's milk: combine ají amarillo confit base with cold perfumed lemon juice, mixing gradually for a creamy emulsion. Season with salt.
    Tip: The body comes from the ají amarillo pulp — use generously.
    ~5 min
  4. 4
    Make chalaca topping: combine blanched peas, brunoise onion, diced tomato, cooked corn, minced rocoto and ají limo, cilantro chiffonade. Season with salt, pepper, lemon juice, and olive oil.
    Tip: Use only same-day cooked corn for best sweetness and texture.
    ~10 min
  5. 5
    Sear 3 scallops on a very hot oiled plancha, flesh-side down, 1-2 minutes until golden. Flip briefly.
    Tip: Temperature discipline is essential — keep sauces cold, scallops moving quickly.
    ~4 min
  6. 6
    Plate on coarse salt base: Bloody Mary scallops raw with sauce and cherry tomatoes; grilled scallops with ají amarillo tiger's milk and chives; raw scallops with chalaca topping. Serve immediately.
    Tip: Mix coarse salt with water for a stable base that holds shells upright.
    ~5 min

Nutrition (per serving)

180
Calories
16g
Protein
12g
Carbs
8g
Fat
2g
Fiber
Cultural Context
Conchas de abanico (Peruvian scallops) are harvested off Paracas and farmed in Humboldt Current waters. The chalaca style was born in El Callao, Lima's port, where Italian immigrants influenced local cooking — explaining why olive oil appears in this traditionally acidic dish.
Video thumbnail
Giacomo Bocchio
TE ENSEÑO 3 TIPOS DE PREPARACIONES CON CONCHAS, UNA RONDA MARINA INCREIBLE | GIACOMO BOCCHIO
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