Scallop cau cau (cau cau de conchas) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Peru Servings: 4
Peru Servings: 4Scallop Cau Cau, or Cau Cau de Conchas, is a rich and aromatic Peruvian stew that continues to enchant the palates of seafood lovers across the globe. Rooted deeply in Peru’s diverse culinary heritage, this dish embodies the meticulous melding of indigenous spices with the influences of immigrant cuisines. The scallops, delicately tender and subtly sweet, serve as the perfect canvas for the vibrant blend of aji amarillo paste and aromatic herbs. This dish not only represents the bounty of the Peruvian coast but also the creativity and warmth of traditional Peruvian home cooking.
Ingredients
- scallops – 1 pound / 450 g
- aji amarillo paste – 2 tablespoons
- yellow potatoes – 2 cups / 300 g, diced
- vegetable oil – 2 tablespoons
- red onion – 1 large, chopped
- garlic cloves – 3, minced
- fresh mint leaves – 1/4 cup / 5 g, chopped
- chicken broth – 2 cups / 480 ml
- salt – to taste
- black pepper – to taste
- corn kernels – 1 cup / 150 g
- fresh cilantro – for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped red onion and garlic, sauté until soft and fragrant.
- Stir in the aji amarillo paste, cooking for another 2 minutes.
- Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Toss in the scallops, corn, and mint leaves, cooking gently for an additional 5-7 minutes until the scallops are just cooked through.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro.
Substitutions
- aji amarillo paste -> chipotle paste
- chicken broth -> vegetable broth
- scallops -> shrimp
Enhancements in the Next Evolution
- Add a squeeze of lime for a fresh citrus note.
- Incorporate cooked quinoa for added texture and nutrition.
- Try sautéing the scallops separately for a firmer texture before adding to the stew.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
