SCALLOPS ANTICUCHO

Anticuchos are traditional Peruvian skewers cooked on a charcoal grill.

PAIRED WITH MADAME GEORGE NEGRONI

Instructions

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.