Flor Arcaya de Deliot

Scallops with butter and Parmesan cheese

Conchitas a la Parmesana

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Food and Cooking of Peru
The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

  • About

The temperate waters in the south of Peru provide abundant scallops, which are small and tasty. Italian immigrants arrived in Peru in the 19th century, and again after World War I, and with them came Parmesan cheese.

Ingredients

  • 24 small scallops in their shells
  • juice of ½ lime
  • 115 g/

Method

  1. Open the scallops and remove the flat half shell. Clean each one by removing the brown ring and the brown part near the white flesh. Rinse the flesh, leaving it in the shell. Preheat the oven to 180°C/350°F/Gas 4.

Photos