1 red chilli, deveined and deseeded
1½ cloves garlic
juice 1 lemon
2 small egg yolks
200ml canola oil
2 frozen birds eye chillies
2 small red capsicums
1 small red onion
50ml vegetable stock
500g frozen Peruvian scallops, roe on
nasturtium flowers, to serve

Anticuchos are traditional Peruvian skewers cooked on a charcoal grill.



1.In a mortar and pestle crush together the red chilli and ½ clove of garlic.
2.Put into a mixing bowl with some salt, lemon juice and egg yolks and slowly emulsify with oil to make a mayonnaise. Chill.
3.Finely chop the birds eye chillies, capsicum, onion and remaining garlic and fry slowly in a little oil until caramelised.
4.Add the stock, and cook until reduced to a quarter of the volume.
5.Blitz and chill.
6.Defrost the scallops, (take off the muscle but keep the roe on).
7.Put 3 scallops on each skewer, season with salt and sear on a hot barbecue until cooked to medium.
8.Plate the scallop anticuchos straight away, drizzle with mayonnaise and chilli sauce, and garnish with nasturtium flowers.
9.Serve immediately.

Bites Patrick Schmitt – Head Chef at Madame George / Drinks Andrea Marseglia – Head Bartender at Madame George / Photography Jason Creaghan

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