Conchas Borrachas , literally “drunken shells”, are a popular dish in Peru, appreciated for their spicy marine flavors and conviviality. This dish takes its name from the use of Pisco, the typical Peruvian brandy (can be replaced by white rum or dry white wine), which subtly flavors the grilled scallops. Easy to prepare, these shells are ideal for an aperitif or party starter. They are often served at Christmas in Peru. Perfectly gluten-free, this dish combines marine and Andean influences.

Peru

5 from 1 vote

Marinated scallops, Peru (Conchas borrachas)

Preparation time 10 mins Rest time 10 mins Total time 20 mins Difficulty: Beginner Servings: 4

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Author: Gluten Escape Recipe themes: N Christmas

Ingredients

Servings

• 12 scallops (with or without coral depending on your preference )

• 2 cloves of garlic, finely chopped

• 1 red pepper, seeded and finely chopped (adjust the quantity according to your spiciness tolerance)

• 60 ml of Pisco (or dry white wine or white rum if you can't find Pisco)

• 2 tbsp lime juice

• 1 tbsp fresh coriander, finely chopped

• Salt and pepper, to taste

• 1 tbsp olive oil

• ¹ ⁄ ₂ tsp sweet paprika (optional, for color and subtle flavor)

Preparation

1. Prepare the shells: Carefully clean the scallops, slice them thinly and place them on a serving plate or in their shells. I take fresh scallops that I freeze beforehand to be able to slice them more easily)

2. Prepare the marinade: In a bowl, mix the garlic, red pepper, Pisco (I used white rum), lime juice, a tablespoon of olive oil, salt and pepper.

3. Season the shells: Pour a small amount of marinade onto each slice of scallop, making sure to distribute it evenly.

4. Marinate briefly: Marinate for about 5 to 10 minutes so the shells soak up the flavors without being overly “cooked” by the acidity.
5. Finishing: Add the chopped coriander before serving and the smoked paprika if you wish.

Keywords: conchas borrachas, drunken shells, marinated scallops, gluten-free Christmas starter,

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