Scallops tiradito, yellow chilli, kiwicha and red amaranth SUPPORT US CONTRIBUTE Available for all, funded by our community news recipes features videos suppliers jobs search Log in/Sign up × news recipes post a recipe view all recipes ingredients beef pork lamb chicken duck cod tuna salmon prawns scallop vegan burgers all recipes chefs paul ainsworth tommy banks daniel clifford angela hartnett phil howard simon hulstone tom kerridge tom kitchin nathan outlaw simon rogan john williams all chefs features plating up progress featured chef The Staff Canteen Meets Chefs to Watch blog editorials on the menu what's in season pastry chef are you being served kitchen products Michelin Star Chefs Hospitality Industry Coronavirus Updates view all features videos suppliers add your business sign-up view all suppliers By type catering clothing equipment knives tableware all suppliers by location birmingham bristol edinburgh glasgow london manchester sheffield all locations jobs post a job submit your cv view all jobs By type assistant chef chalet chef chef de partie commis chef cruise chef executive chef head chef pastry chef private chef sous chef all jobs by location belfast birmingham bristol edinburgh glasgow leeds london manchester sheffield southampton all locations shop more cuts guide how to the staff canteen live Chef Competitions and Guides Professional Chef TV Shows The Staff Canteen Awards Chef Of The Year One To Watch Social Media Influencer Seasonal And Sustainable Dish KP Of The Year Lockdown Community Hero view all The Staff Canteen Live The Staff Canteen Live 2019 The Staff Canteen Live 2018 at Hotelympia The Staff Canteen Live 2017 at the Great Hospitality Show The Staff Canteen Live 2017 at Scothot The Staff Canteen Live 2017 at IFE view all Chef competitions & guides AA Restaurant Guide CGC Graduate Awards Good Food Guide Michelin Guide National Chef of the Year The Roux Scholarship The World’s Best 50 Restaurants Michelin Guide UK view all professional chef tv shows Great British Menu 2017 Great British Menu 2018 Great British Menu 2019 Great British Menu 2020 Great British Menu 2021 Masterchef: The Professionals 2017 Masterchef: The Professionals 2018 Masterchef: The Professionals 2019 Masterchef: The Professionals 2020 view all {{item.keyword}} Scallops tiradito, yellow chilli, kiwicha and red amaranth Robert Ortiz 3rd March 2017 Robert Ortiz Scallops tiradito, yellow chilli, kiwicha and red amaranth Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallops tiradito, yellow chilli, kiwicha and red amaranth recipe a try yourself? As part of The Staff Canteen Live, Robert Ortiz will be creating scallops tiradito, yellow chilli, kiwicha and red amaranth (serves 10) ⁣for his demonstration ⁣at IFE 2017 - supported by Westlands and in association with Essential Cuisine. ⁣You can register here: www.ife.co.uk/tsc Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. sign-up Related recipes See more posts Sea bream ceviche, white tiger''s milk, sweet onion skin, Inca corn Robert Ortiz Braised lamb shoulder with coriander and pisco jus, black quinoa and white grape Robert Ortiz Ingredients 2O Medium sized scallops cut into thin slices 140ml Yellow chilly tiger’s milk 30g Red kiwicha 10ml Achiote oil or extra virgin olive oil 15 Pieces of red amaranth 1g Rock salt Method Open the scallops and clean in salted water to remove any sand. Nicely place them on a flat tray. Cook the kiwicha for 7 minutes in boiling water and strain and leave on a flat tray to cold down. When it’s cold, season with achiote oil and beetroot puree. To finish the dish: Cut the scallops iton thin slices and place on the plate. Place kwicha cereal on top of the plate and the yellow tiger’s milk around the scallops. Decorate with the red amaranth and the achiote oil. In these challenging times… The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. 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