2 1/2 lbs sea scallops
2 tomatoes, peeled, diced
2 onions, diced
1 fresh aji panca chili
3/4 cup dry white wine
4 tablespoons vegetable oil
Key lime, juice of 2
1. Saute onions and tomatoes in oil.
2. When tender, add the chopped aji, salt, pepper and scallops and simmer for 1 minute.
3. Add wine and lime juice, cover and simmer 1 more minute.
4. Serve very hot with slices of potato, yucca or cassava and white rice.
Sudado De Conchas