Ostiones al Pil-Pil
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Chilean Seafood Tapas

*Serves 4*

1 c olive oil
2 to 3 large cloves of garlic, finely minced (or to taste)
1 ají *cacho de cabra* or serrano chile, minced or dried (or to taste)
1˝ lb (ľ kg) bay scallops
salt

Heat the oil in a sauté pan until almost smoking, and add the chile and 
garlic.
When the garlic is almost golden (about 30 seconds), turn the heat to high 
and add the scallops.
When the scallops are done (1-2 minutes) and before the garlic turns brown, 
remove from heat and divide the entire contents among the preheated pailas. 
Serve immediately with crusty bread and chilled white wine.