SUDADO DE CONCHAS / Sea Scallops poached in Wine
2 lb scallops
2 tomatoes, diced
2 onions, diced
1 ají amarillo fresco / fresh yellow aji (chili) seeded and deveined
¾ cup dry white wine
4 tblsp vegetable oil
2 limes freshly squeezed
Sauté onions and tomatoes in oil. When tender, add the chopped ají, salt, pepper and scallops and simmer for 1 minute.
Add wine and lemon juice, cover and simmer 1 minute more.
Serve very hot with slices of potato, yucca or cassava and white rice.