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 also often served at Christmas in Peru. Perfectly gluten-free, this dish combines marine and Andean influences.
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)
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.
Season the shells: Pour a small amount of marinade onto each slice of scallop, making sure to distribute it evenly.