Scallops with Cannabis and Aji Amarillo
You know times have changed when cannabis is one of the more common ingredients on your shopping list! Take this recipe, for instance, featuring aji amarillo, a Peruvian hot pepper paste that can be found in your local Latin grocery store or online, and “dry” scallops, which can be sourced at reputable seafood markets. (Unlike their “wet” cousins, dry scallops have not been soaked in phosphates before purchase, resulting in a more tender and better caramelized final dish).
Serve this beauty as a pescatarian main or a sophisticated one-dish meal, and consider complimenting the fruity notes of the aji amarillo paste by infusing your olive oil with a fruit-forward cannabis strain.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 large sweet potato
1.5 tbsp grapeseed oil (or canola/vegetable)
Kosher salt, to taste
Freshly ground black pepper, to taste
½ jar (150g) aji amarillo paste (Peruvian hot pepper paste)
1 tbsp ginger, chopped
2 garlic cloves
1 shallot, chopped
3 limes, juiced & divided
1 lb dry sea scallops, approximately 14
2 radishes, julienned
Handful of cilantro leaves
4 tbsp cannabis-infused olive oil, divided
2 tsp unsalted butter
2 tsp olive oil
¼ cup corn nuts
1 bunch garlic flowers, to garnish
Zest from 1 lime
Preheat oven to 450°F.
Peel sweet potatoes and cut into rounds, mimicking the shape of the scallops.
Toss sweet potatoes, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 30-40 minutes.
In a food processor or blender, combine aji amarillo paste, ginger, garlic, shallot and ⅔ of the lime juice and blend until smooth. Add a touch of water if it’s too thick. Season with salt, to taste. Set aside.
In a small mixing bowl, combine radishes, cilantro, lime juice, and 2 tablespoons of infused olive oil. Season with salt and pepper, to taste. Set aside
Pat the scallops dry. Add the butter and regular olive oil to a 12 to 14-inch saute pan set on high heat. Salt and pepper the scallops on both sides. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the centre.
In a large, wide bowl pour aji amarillo puree. Arrange the scallops and sweet potatoes on top. Disperse corn nuts around, top with radish salad, and garnish with garlic flowers. Drizzle with remaining infused olive oil.