Snack · 20 min · peruvian

Conchitas a la Parmesana

This is the kind of Peruvian snack you’ll make on repeat — sea scallops and parmesan, 20 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 16 Sea scallops
• 3/4 cup Parmesan
• 3 tbsp Butter
• 2 tbsp Lime juice
• 1 Ají limo
• 1 tsp Worcestershire
• 2 tbsp Parsley
• 1/2 tsp Salt

Steps

1. Rinse the scallops and pat completely dry. Arrange them in their half shells or a gratin dish — dry scallops sear and brown; wet ones steam.
2. Top each with a knob of butter, a squeeze of lime, a drop of Worcestershire, and minced ají limo. Blanket with Parmesan.
3. Broil 4 to 5 minutes until the cheese is golden and bubbling and the scallops are just opaque.
4. Finish with parsley and serve immediately in the shells.
5. Twelve seconds too long and they turn rubbery — watch the broiler like a hawk.

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