Sea Scallop Tiradito

• 12 large diver scallops
• 1 tablespoon vegetable oil
• Chili paste, preferably rocoto
• 24 small cilantro leaves
• 1 teaspoon fresh lemon juice
• Sea salt

1. Cut each scallop in half horizontally.
2. Set a large skillet over high heat for 3 minutes.
3. Add the vegetable oil and heat until smoking.
4. Add the scallop slices to the skillet and sear for 1 minute.
5. Arrange 3 scallop slices, seared side up, on each plate, overlapping them slightly.
6. Garnish each slice with a dot of chili paste and a cilantro leaf.
7. Sprinkle with the lemon juice and sea salt and serve immediately.

scallops, vegetable oil, chili paste, cilantro, lemon juice, salt

Taken from www.foodandwine.com/recipes/sea-scallop-tiradito (may not work)