Lo Mein With Bay Scallops, Roasted Vegetables, Peruvian Pepper Butter & Fried Corn-Chili Crunch

1. Prep and weigh all ingredients.
2. Mix the aji amarillo paste with the butter and salt making a compound butter, and set aside till use.
3. Mix the soy sauce, garlic, and orange juice, and set aside till use.
4. Fry off the corn kernels, and once cool mix them with the chili crisp and set aside till use.
5. Using a 10” to 12” saute pan on medium heat add your olive oil.
6. Working quickly, sear off the seasoned bay scallops once caramelized and brown, remove from the pan, and set aside till use.
7. In the same pan add a touch more olive oil, and sear off the bell peppers, garlic and cauliflower. Once cooked, remove from the pan and set aside till use. 
8. In a new saute pan and while sauteing add the vegetables and scallops.
9. While the noodle mixture is cooking add the aki amarillo butter, soy sauce, and citrus and toss well while incorporating the fresh herbs.

Plating: 

1. Once the noodle dish is cooked, toss with a touch of olive oil, and mix well.
2. In a bowl of your choice, using tongs place the noodles in the center of the bowl.
3. Garnish with the fried corn-chili crisp.
4. Serve, and eat.