Parmesan scallops perfectly illustrate part of Peru's rich culinary history which has been heavily influenced by waves of migrants to the country over centuries. This mouth-watering dish comes from the Italo-Peruvian fusion by incorporating Parmesan cheese and fresh scallops in their shells. This recipe is fast, easy and perfect for the all kinds of get-togethers.
Conchitas a la Parmesana
Prep time: 10 minutes | Cook time: 10 minutes
Fresh scallops in the half shell
Grated Parmesan cheese
Preheat oven to 400° to broil.
Separate scallops from the shell and rinse well. If desired, also remove red muscle.
Dry the shells and line them on a cookie sheet. Place 1 to 2 scallops on each shell depending on the size of the scallop and shell. To each shell, add a pinch of salt and pepper, a few drops of fresh lime juice and a dollop of butter. Cover each one with grated Parmesan cheese.
Cover with grated parmesan cheese and sprinkle drops of water.
Bake in the oven for approximately 10 minutes until the cheese is melted.
Serve with slices of lime.
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