Conchitas a la Parmesana

Despite its name, no one I know has ever found one of these in Parma, Italy, or for that matter anywhere else in the ‘Boot’. In fact I have never seen this preparation of scallops outside of Peru. Personally I like this dish without the red coral, but this is the full recipe and includes Humberto Sato’s famous 6 drops of pisco on each scallop. Sato, one of the fathers of Peruvian nikkei cuisine, says that 6 drops of whisky will do just as well and we each have ou