Food Ingredients Seafood Shellfish Sea Scallop Tiradito Be the first to rate & review! Tiradito is a Peruvian seviche-style dish. This simple version by Nobu Matsuhisa, who owns several eponymous restaurants, requires the freshest scallops you can find. The rocoto chile paste called for here is a South American specialty, but any chile paste will do.Plus: More Seafood Recipes and Tips By Nobu Matsuhisa Nobu Matsuhisa Japanese celebrity chef and restauranteur Nobuyuki “Nobu” Matsuhisa is renowned for his signature Peruvian-influenced modern Japanese cuisine. The 1989 Food & Wine Best New Chef has nearly 40 eateries and 15 hotels bearing his name around the world, as well as seven books. Food & Wine's Editorial Guidelines Updated on January 4, 2016 Rate PRINT Share Trending Videos Close this video player Photo: © Chris Court Total Time: 10 mins Yield: 8 Ingredients 12 large diver scallops 1 tablespoon vegetable oil Chili paste, preferably rocoto 24 small cilantro leaves 1 teaspoon fresh lemon juice Sea salt Directions Cut each scallop in half horizontally. Set a large skillet over high heat for 3 minutes. Add the vegetable oil and heat until smoking. Add the scallop slices to the skillet and sear for 1 minute. Arrange 3 scallop slices, seared side up, on each plate, overlapping them slightly. Garnish each slice with a dot of chili paste and a cilantro leaf. Sprinkle with the lemon juice and sea salt and serve immediately. Suggested Pairing Sake Try a sake that has a fruity flavor to balance the chili paste. Originally appeared: September 2002 Rate It Print