📝 About This Recipe
Originating from the coastal kitchens of Peru, Conchitas a la Parmesana is a timeless classic that celebrates the freshness of the Pacific Ocean. This elegant appetizer features tender scallops served in their own shells, bathed in a rich mixture of melted butter, bright lime, and a golden crust of aged Parmesan cheese. It is a harmonious marriage of Italian influence and Peruvian seafood tradition, offering a luxurious, melt-in-your-mouth experience that is both sophisticated and incredibly simple to prepare.
🥗 Ingredients
The Scallops
- 12 pieces Large Scallops (with deep shells attached, cleaned and roe-on or off based on preference)
- 2 tablespoons Fresh Lime Juice (from about 2 key limes)
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (preferably white pepper for a cleaner look)
The Topping
- 4 tablespoons Unsalted Butter (cold and cut into 12 small cubes)
- 1 cup Parmigiano-Reggiano (freshly and finely grated)
- 1/2 teaspoon Worcestershire Sauce (just a tiny drop per scallop)
- 1 teaspoon Vegetable Oil (to lightly grease the baking sheet)
For Garnish & Serving
- 1 tablespoon Fresh Parsley (finely chopped)
- 4 pieces Lime Wedges (for serving)
- 2 cups Rock Salt (to create a bed for the shells on the serving platter)
👨🍳 Instructions
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1
Preheat your oven's broiler (grill) to high. Adjust the oven rack to the top position, about 4-5 inches from the heat source.
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2
Thoroughly clean the scallop shells under cold running water. Ensure the scallop meat is still attached to the deep bottom shell, or if using loose scallops, place one large scallop in the center of each cleaned shell.
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3
Pat the scallops dry with a paper towel. Removing excess moisture is crucial for achieving a proper sear and preventing the dish from becoming watery.
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4
Arrange the shells on a large baking sheet. If they are tilting, you can create small rings of crumpled aluminum foil to stabilize them.
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5
Season each scallop lightly with a pinch of sea salt and a tiny dusting of black or white pepper.
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6
Drizzle exactly 2-3 drops of fresh lime juice over each scallop meat.
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7
Add one small drop of Worcestershire sauce to each scallop to provide a subtle umami depth.
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8
Place one cube of cold butter (about 1 teaspoon) directly on top of each scallop.
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9
Generously mound the finely grated Parmesan cheese over each scallop, covering the meat entirely. You want a thick layer that will melt into a crust.
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10
Place the baking sheet under the broiler. Watch them very closely; they cook fast! Broil for 3 to 5 minutes.
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11
The dish is ready when the cheese has melted into a bubbly, golden-brown crust and the edges of the scallops are opaque.
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12
Carefully remove from the oven. Sprinkle the finely chopped parsley over the hot, bubbling cheese for a pop of color and freshness.
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13
On a serving platter, create a bed of rock salt. This keeps the shells from sliding and retains the heat.
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14
Transfer the hot shells to the platter and serve immediately with extra lime wedges on the side.
💡 Chef's Tips
Use the highest quality Parmesan (Parmigiano-Reggiano) you can find; pre-grated cheese contains anti-caking agents that prevent a smooth melt. If you cannot find scallop shells, small ceramic ramekins or even large tablespoons can work as a substitute for serving. Be careful not to overcook; scallops become rubbery if left under the broiler for too long—aim for just-opaque centers. If you want an extra Peruvian kick, add a tiny drop of Aji Amarillo paste under the cheese layer. Always serve these 'al minuto' (immediately), as the melted butter and cheese are best enjoyed while sizzling hot.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Peruvian Pisco Sour or a dry Sauvignon Blanc. Serve alongside lightly toasted baguette slices to soak up the delicious lime-butter sauce left in the shell. Follow this appetizer with a classic Ceviche Limeño for a complete Peruvian coastal themed meal. Provide small seafood forks to allow guests to easily detach the scallop from the shell. Decorate the serving platter with seaweed or edible flowers for a high-end restaurant presentation.