Go Back
–+ servings

Conchas a la Parmesana

A beloved criollo appetizer from Lima and Callao's seaside restaurants: scallops broiled on the half shell under a blanket of garlicky, buttery Parmesan.
Print Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Peruvian
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
Tried this recipe?Let us know how it was!