Lo Mein With Bay Scallops, Roasted Vegetables, Peruvian Pepper Butter & Fried Corn-Chili Crunch
Servings
Makes 1
Prep Time
25 Minutes
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Ingredients
5 oz Lo Mein Noodles, par-cooked, rinsed, tossed in sesame oil, cooled till use
3 oz Bay Scallops, cleaned, remove inductor muscle
½ cup Bell Peppers, all bright colors, cleaned, no seeds, julienned
½ cup Cauliflower, cleaned, cut into small florets
1 Tbsp Aji Amarillo (Paste)
½ cup Butter, unsalted, cubed from room temp
½ cup Corn, kernels
1 cup Chili Crips
2 oz Cilantro, cleaned, and picked
2 oz Mint, picked and julienned
2 oz Chives, cut into 1” stalks
As needed Olive Oil
Pinch Salt
Pinch Pepper, ground
¼ cup Lime Juice
¼ cup Orange Juice
1 tsp Soy Sauce
Recipe Preparation
Prep and weigh all ingredients.
Mix the aji amarillo paste with the butter and salt making a compound butter, and set aside till use.
Mix the soy sauce, garlic, and orange juice, and set aside till use.
Fry off the corn kernels, and once cool mix them with the chili crisp and set aside till use.
Using a 10” to 12” saute pan on medium heat add your olive oil.
Working quickly, sear off the seasoned bay scallops once caramelized and brown, remove from the pan, and set aside till use.
In the same pan add a touch more olive oil, and sear off the bell peppers, garlic and cauliflower. Once cooked, remove from the pan and set aside till use.
In a new saute pan add the vegetables and scallops, on medium heat.
While the vegetable and scallop mixture is cooking add the aji amarillo butter, soy sauce mixture, noodles, toss well then incorporate the fresh herbs and olive oil.
Plating:
In a bowl of your choice, using tongs place the noodles contents in the center of the bowl.
Garnish with the fried corn-chili crisp and serve.
English 
French 
