A classic Peruvian appetizer, these baked scallops are topped with rich Parmesan cheese and a hint of zesty lime. Perfect for starting any meal.
Conchas a la Parmesana
A classic Peruvian appetizer, these baked scallops are topped with rich Parmesan cheese and a hint of zesty lime. Perfect for starting any meal.
Ingredients
- 12 count large scallops fresh
- 2 tbsp unsalted butter melted
- 2 tbsp fresh lime juice
- 0.25 cup grated Parmesan cheese
- 1 tbsp fresh parsley chopped (for garnish)
- pinch salt to taste
- pinch black pepper to taste
- (Optional) 2 tbsp dry white wine
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. Arrange scallops in a baking dish or on individual scallop shells, ensuring they are not overcrowded.
- 3. In a small bowl, whisk together the melted unsalted butter and fresh lime juice. If using, stir in the dry white wine. Season the mixture lightly with salt and black pepper.
- 4. Spoon approximately half a teaspoon of the butter-lime mixture over each scallop.
- 5. Generously sprinkle grated Parmesan cheese over each scallop, ensuring a good coating.
- 6. Bake for 8-10 minutes, or until the scallops are opaque and cooked through, and the Parmesan cheese is bubbly and golden brown on top.
- 7. Garnish with fresh chopped parsley and serve immediately while hot.
Notes
For the best flavor, always use fresh, large scallops. A splash of dry white wine (like Sauvignon Blanc) can be added to the butter-lime mixture for extra depth. Ensure your Parmesan is freshly grated for superior melting and taste. Serve immediately while the cheese is still bubbly and the scallops are tender.
