History shows Marco Polo saw scallops in Chinese market stalls in the 1200s.
Religious pilgrims visiting the Shrine of St. James in Spain wore the shells as a sign of reverence.
Is it any wonder then that these little mollusks have become synonymous with richness over the centuries?
And why not? Their texture is dense and creamy, maybe with just hints of the brine from the deep sea where they dwell.

At Samba Grille, the scallops’ best attributes are augmented with a fine South American flair. Chef David Guerrero harkens flavors from his homeland, pan-searing the shellfish with a panca pepper glaze, accented with honey, star anise and a South American brown sugar.

Pancas are Peruvian red chilies, with a fruity, smoky taste. The glaze gives the scallops a slightly crispy coating, and the warm sweet notes from the honey and sugar combine wonderfully with the hot zing of the peppers. The unique dish is also topped with a rocoto pepper emulsion.
The dish is served on a bed of black quinoa, and accompanied with fava beans tossed with onions and red bell peppers in a sherry vinaigrette.

It all makes for an entrée that’s rich without being heavy and spicy without going over the top. Beautifully presented, it’s an excellent example of Peruvian taste.

Samba Grille
530 Texas Ave.
713-343-1180
sambagrillehouston.com

Think the scallops sound amazing? Well, you should try the crab cakes. Chef Cesar Rodriquez of Samba Grille, shares with PRIME Living how to make his delicious and surprisingly easy to make Crab Cakes. That are gluten free too! >>Click Here For The Recipe<<