Ingredients

• 450 g Fresh scallops
• 300 g Peeled and deveined shrimp
• 1 Red onion, finely chopped
• 3 Garlic cloves, minced
• 2 tablespoons Ají amarillo paste
• 150 ml Heavy cream (or whipping cream)
• 100 ml Evaporated milk
• 1 tablespoon Freshly squeezed lime juice
• 2 tablespoons Fresh cilantro, chopped
• to taste Salt
• to taste Freshly ground black pepper
• 2 tablespoons Vegetable oil
• 1/2 cup Panko (Japanese breadcrumbs)
• 1/4 cup Grated Parmesan cheese
• 1 teaspoon Ground ají panca (or smoked paprika)
• 1/2 teaspoon Dried oregano

Instructions

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   In a large skillet, heat 1 tablespoon of oil over medium heat. Sauté the red onion until translucent, about 5 minutes. Add the garlic and cook for 1 more minute.

3. 3

   Stir in the ají amarillo paste and cook for 2 minutes, stirring. Add the heavy cream, evaporated milk, lime juice, cilantro, salt, and pepper. Bring to a gentle simmer, then remove from heat.

4. 4

   Add the scallops and shrimp to the sauce. Gently mix to coat thoroughly.

5. 5

   Transfer the mixture into individual ramekins or a gratin dish.

6. 6

   In a small bowl, combine the panko, Parmesan, ground ají panca, and dried oregano with the remaining 1 tablespoon of vegetable oil.

7. 7

   Generously sprinkle the seafood mixture with the spiced panko topping.

8. 8

   Bake for 15 to 20 minutes, or until the seafood is cooked through and the crust is golden and crispy. Serve immediately.