From Lima's Coast: Garlicky Baked Scallops with Parmesan (Conchitas a la Parmesana)
Details
This classic Peruvian appetizer, "Conchitas a la Parmesana," is a testament to the power of simple, high-quality ingredients. A beloved feature in coastal cevicherías and family gatherings, these baked scallops are topped with a mouthwatering mix of butter, garlic, and bubbly Parmesan cheese. It's an elegant yet surprisingly easy-to-make dish that brings the rich, savory flavors of the Peruvian sea right to your garlic-loving heart.
Ingredients
Instructions
Prepare the Scallops
Preheat your broiler or set the oven to 400°F (200°C). Thoroughly clean the scallops and their shells under cold running water. Pat the scallops dry and place one back into each half shell, arranging them on a baking sheet.
Make the Garlic Butter
In a small bowl, mix the melted butter with the minced garlic.
Assemble the Dish
Brush or spoon the garlic butter mixture over each scallop. Add a few drops of lime juice and, if using, a splash of Pisco or white wine over each one. Season lightly with salt and pepper.
Add the Cheese
Generously sprinkle the grated Parmesan cheese over each scallop, ensuring it's well-covered.
Broil to Perfection
Place the baking sheet under the broiler or in the preheated oven. Cook for 7-10 minutes, or until the cheese is melted, bubbling, and has turned a beautiful golden brown. Keep a close eye on them to prevent burning.
Serve Immediately
Carefully remove the scallops from the oven. Garnish with a sprinkle of fresh cilantro or parsley and serve immediately with lime wedges on the side for squeezing over.
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