20-Minute Pressure Cooker Caramelized Umami Scallops with Peruvian Aji Glaze
This recipe delivers restaurant-quality, golden-brown scallops with a deep caramelized crust in just 20 minutes using a pressure cooker. The sweet scallops are perfectly contrasted by a tangy, aromatic Peruvian aji amarillo glaze for a unique and unforgettable umami experience.
Ingredients
Ingredients
- 1 lb large sea scallops pat dry thoroughly with paper towels
- 2 tbsp neutral oil like avocado or grapeseed oil
- 1 tbsp soy sauce or tamari for gluten-free
- 2 tbsp aji amarillo paste found in Latin grocery stores or online
- 1 tbsp honey or agave syrup
- 1 tbsp lime juice freshly squeezed
- 2 tsp minced garlic about 2 cloves
- 1 tsp rice vinegar
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve texture. Make-Ahead: The aji glaze can be made up to 3 days in advance and stored in the refrigerator. Substitutions: If aji amarillo paste is unavailable, you can substitute with a mix of yellow bell pepper puree and a pinch of cayenne for heat. Serving Suggestion: Serve over a bed of cilantro-lime rice or with a side of roasted asparagus for a complete meal.