Seared Scottish Langoustines
Ají Amarillo Salsa, Morita Salsa Macha, Red Onions, Radishes, Cilantro, Lime
Chef Sarah Thompson of Casa Playa at Wynn Las Vegas | Las Vegas, NV
“Before this contest, I had limited experience with Scottish seafood—especially since it's not always readily available on the West Coast. From the start, I knew I wanted to approach these ingredients through the lens of Latin flavors. Langoustines are naturally sweet and buttery, which makes them an ideal match for the richness and heat of ají amarillo. The Peruvian chile brings a balanced spice along with subtle tropical notes, adding depth without overpowering the seafood. To complement it, I used morita chiles with a deep, smoky character. Together, they create a layered, dynamic heat that enhances the natural flavor of the langoustines. Ultimately, I wanted to stay true to the identity of Casa Playa by showcasing bold, vibrant Latin ingredients.” — Chef Sarah Thompson
Adapted by StarChefs | July 2026 | Photo: Heather Jacquart
INGREDIENTS
Ají Amarillo Salsa:
150 grams blended oil
200 grams ají amarillo peppers, seeded
580 grams sliced white onions
300 grams confit garlic
Kosher salt
60 grams heavy cream
20 grams whole milk
200 grams butter
Morita Salsa Macha:
Yield: 1 quart
500 grams grapeseed oil
200 grams ancho chiles, stemmed and seeded
75 grams morita chiles, stemmed and seeded
15 grams chiles de árbol, stemmed and seeded
15 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
Scottish langoustines, cleaned and cut lengthwise
Kosher salt
Blended oil
Lime juice
Sliced red onions
Sliced radishes
Picked cilantro
METHOD
For the Ají Amarillo Salsa:
In a rondeau over high flame, heat oil. Add peppers and sauté until slightly softened. Add onions and cook until onions and peppers are fork-tender. Add garlic and season with salt. Remove from heat and set aside. In a saucepan over medium heat, combine cream and milk. Cook until warmed through. Transfer to a blender with pepper-onion mixture and butter. Blend until smooth. Pass mixture through a fine mesh sieve into a nonreactive container. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Morita Salsa Macha:
In a saucepan over medium-high flame, heat oil to 350°F. Add ancho chiles and fry 5 seconds, or until puffed and browned. Using a spider strainer, remove chiles from oil and let drain over a wire rack set over a sheet tray. Repeat process with chiles. Strain remaining frying oil and let cool. In a food processor, combine fried chiles with salt and reserved frying oil. Pulse until a coarse paste is formed. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Prepare and heat a plancha. On a clean work surface, generously season flesh side of Scottish langoustines with salt. Heat oil on plancha. Place seasoned Scottish langoustine, flesh-side down, on plancha. Using fish press, sear 1 minute. Flip and sear shell 15 seconds. Season with lime juice. Remove from heat and set aside. Spread desired amount Ají Amarillo Salsa onto a serving plate. Top with seared Scottish langoustines. Drizzle with desired amount Morita Salsa Macha. Garnish with onions, radishes, and cilantro.
