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Conchitas a la Parmesana
Peruvian Scallops Parmesan
A classic Peruvian appetizer from Lima, featuring fresh scallops baked in their shells with a rich Parmesan and garlic butter topping. This dish is quick to prepare and delivers a burst of savory flavor.
🧂 Ainekset
- 12 Fresh scallops in shell(Ensure they are fresh and cleaned. If shells are tightly closed, they may not be alive.)
- 100 g Parmesan cheese(Finely grated for best melting and coverage.)
- 60 g Unsalted butter(Softened to room temperature for easy mixing.)
- 2 cloves Garlic(Minced very finely or pressed.)
- 1 whole Lime(Juice of half a lime for serving. Reserve the other half for garnish if desired.)
- 1/4 tsp Salt(Optional, to taste, as Parmesan is salty.)
- 1/8 tsp Black pepper(Freshly ground, optional.)
👨🍳 Ohjeet
- 1
Preheat your broiler to high. If you don't have a broiler, preheat your oven to 220°C (425°F).
⏱️ 2 minutes - 2
Prepare the scallops: If your scallops are not already shucked, carefully pry open the shells. Remove the scallop meat, ensuring you keep the deeper, cup-shaped shell. Discard the smaller, flat shell. Gently rinse the scallop meat and the shells under cold running water to remove any grit or sand. Pat them dry with paper towels. Place the scallop meat back into the cleaned cup-shaped shells.
⏱️ 10 minutes - 3
Make the garlic butter: In a small bowl, combine the softened butter, minced garlic, and half of the grated Parmesan cheese. Mix well until a paste forms. Season with salt and pepper if using.
⏱️ 3 minutes - 4
Assemble the scallops: Place the filled scallop shells on a baking sheet. Top each scallop generously with the garlic-Parmesan butter mixture. Ensure the butter covers the scallop meat.
⏱️ 2 minutes - 5
Gratiné the scallops: Place the baking sheet under the preheated broiler. Broil for 5-7 minutes, or until the butter is melted and bubbling, and the Parmesan cheese is golden brown and slightly crispy. Watch carefully to prevent burning.
⏱️ 5-7 minutes - 6
Finish and serve: Carefully remove the baking sheet from the oven. Squeeze fresh lime juice over the hot scallops. Garnish with the remaining Parmesan cheese if desired. Serve immediately while piping hot.
💡 Ammattilaisvinkit
- ✓Ensure your scallops are fresh. They should smell like the sea, not fishy.
- ✓Do not overcook the scallops; they should be just cooked through and tender. Overcooking will make them tough.
- ✓The lime juice added at the end provides a crucial brightness that cuts through the richness of the butter and cheese.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For extra crunch, mix a tablespoon of panko breadcrumbs into the Parmesan and butter mixture before topping the scallops.
- Add a pinch of red pepper flakes to the butter mixture for a hint of spice.
- Top with finely chopped fresh parsley after broiling for a touch of color and freshness.