This dish, which is rather an Etrada, is cooking in Chile directly each portion inside a gred postillo (clay mud), and is served in them, but here I deliver a practical form for all.
| 🚻 4 Diners | 🕘 30m | 🍵 Media | 🤯 |
| Ingredients to go to the Pil Pil: |
| 24 oyster units (name in Chile for the scallops) 8 tablespoons of olive oil 1 unit of chili pepper (or any spicy pepper) 6 cloves of garlic 1 glass of white wine 1 teaspoon of parsley Dry Picado 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to go to the Pil Pil:
2. Put in a median pot without lid the oil over medium to strong heat, heat and add the very fine chopped garlic cloves and stir a few seconds, then add the chili pepper in slices (avoid including the pepillas of the chili), parsley, White wine.
3. Let boil only two minutes. Finally we add the oysters very well washed and without shells.
4. Revolve with a stick spoon gently and leave comfortable. We let only a minute boil or barely cook. (Be careful! Oysters cook very later and then begin to dehydrate and shrink).
5. Serve very hot and accompany a fresh white wine.
6. Ideal dish as a fish input.
