parmesan scallops

Conchitas a la Parmesana

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parmesan scallops

“Conchitas a la Parmesana” or Parmesan Scallops

This Peruvian entreé is quick and easy to prepare.

  • 12 medium scallops, in half shell
  • 12 TBSP grated parmesan cheese
  • 2 TBSP of butter
  • Nutmeg
  • 12 drops of worchestire sauce
  • 1 TBSP sea salt
  • 1 TBSP Olive oil
  1. Preheat oven to 400°F.
  2. Clean and rinse the shells and the scallops.
  3. Place one scallop per shell and season with a pinch of ground nutmeg, salt, a drop of the worchestire sauce, and sprinkle grated parmesan over the top.
  4. Add a small slice of butter on top of each scallop and a couple of drops of olive oil. Bake 8 minutes at a high temperature until the cheese turns a golden brown color.

Serve immediately garnished with a lemon wedge for squeezing, and a glass of your favorite chilled white wine.

Enjoy!

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