Hard-Seared Scallops with Aji Amarillo-Miso Huancaina & Crispy Purple Potatoes

Instructions

1. 1

   Preheat your oven to 425°F. Place 1.5 lbs small purple potatoes into a pot of heavily salted cold water. Bring to a boil and cook until they are completely tender and can be easily pierced with a fork. You want them soft enough to smash without falling apart into mash.

   20 min

   Tip: Starting potatoes in cold water ensures they cook evenly from the outside in. If you drop them into boiling water, the exteriors will turn to mush before the centers are cooked.

2. 2

   While the potatoes boil, let's make our Nikkei salsa criolla. Submerge 1 tbsp dried hijiki seaweed in warm water for 5 minutes until plump, then drain well. In a small bowl, toss the hydrated hijiki with 1/2 medium red onion, 1 red fresno chile, 2 tbsp lime juice, 2 tbsp fresh cilantro, and a generous pinch of kosher salt. Let it sit and macerate; the acid will take the raw bite out of the onion.

   5 min

   Tip: Hijiki adds a beautiful oceanic minerality and a satisfying slight crunch that bridges the gap between the Peruvian salsa and the Japanese seafood.

3. 3

   Time to build the umami bridge: the Huancaina. In a blender, combine 3 tbsp aji amarillo paste, 1 tbsp white miso paste, 1/2 cup evaporated milk, 1/3 cup queso fresco, 1 clove garlic, and 1 tbsp yuzu juice. Blend on high until completely smooth and velvety. Taste and adjust salt if necessary (the miso and cheese are already quite salty!). Set aside.

   5 min

   Tip: Why this works: Traditional huancaina relies on queso fresco for its lactic tang. By swapping in white miso for the usual saltine crackers used to thicken the sauce, we introduce a massive dose of glutamic acid (umami) that binds to the cheese's tang. It's a flavor bomb.

4. 4

   Drain the boiled potatoes. Transfer them to a heavy baking sheet. Using the bottom of a heavy glass or a measuring cup, gently smash each potato until it flattens but remains intact. Drizzle generously with 1 tbsp neutral oil and a heavy pinch of kosher salt. Roast in the preheated oven until the edges are exceptionally crispy.

   15 min

   Tip: Let the steam evaporate off the potatoes for a minute before smashing them. Less moisture means a crispier finish in the oven.

5. 5

   Pull 1 lb jumbo sea scallops, dry-packed from the fridge. Place them on a paper towel-lined plate and pat them aggressively dry on all sides. Just before cooking, season them generously with kosher salt.

   2 min

   Tip: Moisture is the mortal enemy of a hard sear. If there is water on the surface of your scallop, the pan's energy will be wasted evaporating that water rather than creating a Maillard-reaction crust.

6. 6

   Place a large cast-iron or heavy stainless steel skillet over high heat until smoking hot. Add the remaining 1 tbsp neutral oil. Carefully place the scallops in the pan, leaving ample space between them. Press down gently on each one for just a second to ensure full pan contact. Now, do not touch them for 2 full minutes. Let the brutal heat forge a dark golden crust.

   2 min

   Tip: If the scallop resists when you try to flip it, it's not ready. It will naturally release from the pan once the crust has properly formed.

7. 7

   Flip the scallops. Immediately drop the heat to medium. Add 1 tbsp unsalted butter and 1 tbsp Pisco to the pan. Tip the pan slightly and use a spoon to rapidly baste the scallops with the foaming, aromatic butter for about 45 to 60 seconds. Remove the pan from the heat immediately.

   2 min

   Tip: The Pisco deglazes the pan slightly and vaporizes rapidly, leaving behind a subtle floral note that pairs brilliantly with the sweet scallops and nutty brown butter.

8. 8

   To plate: Spoon a generous pool of the Miso Huancaina sauce onto the center of each warm plate. Arrange a few crispy smashed purple potatoes in the sauce. Place your beautifully seared scallops on top of the potatoes. Garnish with a bright tangle of the Hijiki Salsa Criolla over the top. Serve immediately.

   3 min

   Tip: Make sure your plates are slightly warm so the sauce doesn't seize up when it hits the ceramic.