Quick Grilled Charred Citrus Peruvian Scallops with Aji Amarillo Dip

Sara Coleman

Tender sea scallops are quickly grilled to a perfect char, then brightened with a squeeze of lime and served alongside a creamy, spicy Peruvian Aji Amarillo dip. This elegant appetizer balances smoky, sweet, and zesty flavors, ready in under 20 minutes.

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Prep Time 10

Cook Time 6

Total Time 16

Servings 4 servings

Calories 280 kcal

Ingredients

1 lb large sea scallops Dry-packed, side muscle removed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp lime zest
2 tbsp fresh lime juice Divided
1/4 cup mayonnaise
2 tbsp Aji Amarillo paste
1 tbsp fresh cilantro Finely chopped
1 clove garlic Minced
1 pinch salt
1 pinch black pepper

Notes

Storage: Best served immediately. The Aji Amarillo dip can be stored in an airtight container in the refrigerator for up to 3 days. Make-Ahead: Prepare the dip up to 24 hours in advance to allow the flavors to fully develop. Substitutions: If Aji Amarillo paste is unavailable, you can substitute with a mix of habanero paste and a little turmeric for color, though the flavor profile will differ. Serving Suggestions: Serve over a bed of mixed greens or alongside grilled corn salad for a more substantial starter.