Scallop Tiradito

Directions

1. To Prepare Huacatay Oil, prepare an ice bath in a medium mixing bowl. Fill a medium saucepot with water and bring water to a boil. Add a pinch of salt and huacatay; blanch for 30 seconds then drain huacatay and place in the ice bath. Let stand until completely cooled. Drain, then wrap in a clean dry towel and squeeze to remove excess water.  
2. Place blanched huacatay, olive oil and grapeseed oil in a blender and blend on high speed for 2 minutes. Transfer to a strainer set over a bowl and allow oil to drain off slowly, stirring occasionally. 
3. To prepare Leche De Tigre, stir together aji limo peppers, garlic puree and salt in a medium mixing bowl until it forms a paste. Slowly whisk in lime juice and mirin, whisking until salt has dissolved. Transfer to a high speed blender with ice cubes and blend at medium low for 45 to 60 seconds or until the color is uniform. Strain and refrigerate until ready to use.  
4. Shuck live scallops and separate the abductor muscle from the gonads and the mantle; rinse in ice water and pat dry. 
5. Place kosher salt and sugar in a mortar and pestle and ground into a fine mixture. Place in a medium bowl and add scallops; mix lightly and let cure for 2 hours. Rinse off cure with ice water, then pat dry. Transfer to a parchment lined sheet pan. Slice cured scallops, cutting each into 3 to 4 round disks and refrigerate until ready to plate. 
6. Pinch scallop disks and place on a serving plate. Add 2 ounces of Leche de Tigre and drizzle with Huacatay Oil.