Morena Cuadra

Conchitas a la Parmesana

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
Peruvian Kitchen
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

This is a traditional hors d´oeuvre, made with bay scallops covered in grated Parmesan cheese, and ran under the broiler for a few minutes. When served, the cheese is bubbling but the scallops remain almost raw. A crowd pleaser!

Ingredients

  • 12 bay scallops in the half shell (see tip box)
  • Salt and pepper
  • 12 drops Worcestershi

Method

  1. Preheat the broiler.
  2. Clean and wash the scallops in the half shell, dry, and season with salt and pepper.
  3. Put them in a baking tray and season each one with a drop of Worcestershire sauce and a drop of lime juice. Cover with one tablespoon grated Parmesan cheese, and ½ te