📍 Where this dish comes from: Huanchaco (near Trujillo) · Caballitos de totora reed boats
Discover the history of this region →
Discover the history of this region →
A beloved criollo appetizer from Lima and Callao’s seaside restaurants: scallops broiled on the half shell under a blanket of garlicky, buttery Parmesan.
What You’ll Need
Servings: 4 servings
Calories: 230kcal
Ingredients
- 12 large sea scallops or bay scallops on the half shell (sub: frozen scallops, thawed and patted dry)
- 4 tbsp butter melted
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tbsp fresh lime juice
- 2 tbsp fresh parsley chopped
- Sea salt and black pepper, to taste
Instructions
- Preheat the broiler and arrange the scallops in a single layer on a baking sheet or in scallop shells.
- Combine the melted butter, garlic, and lime juice, and spoon it over each scallop.
- Top each scallop generously with grated Parmesan cheese.
- Broil for 4–6 minutes, until the cheese is golden and the scallops are just opaque.
- Sprinkle with parsley, salt, and pepper before serving.
- Serve immediately, straight from the broiler.
Nutrition
Serving: 1serving | Calories: 230kcal | Protein: 22g | Fat: 15g
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Health Benefits
- Scallops are naturally low-carb and high-protein, needing no adjustment to fit a keto plate.
- The Parmesan topping provides the crisp, savory finish a breadcrumb crust would normally give, without adding any starch.
Pairs Well With
- Espárragos a la Parrilla con Alioli de Ají Amarillo
- Palta Rellena