Are you ready to transport your taste buds to the vibrant coastal kitchens of Peru with a dish that's both elegant and mouthwatering? Conchitas a la Parmesana is not just a recipe—it's a culinary journey that transforms simple scallops into a gourmet masterpiece that will have your dinner guests begging for seconds. With a perfect balance of buttery, cheesy, and zesty flavors, this dish promises to elevate your cooking game and impress even the most discerning food enthusiasts.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- Conchitas (small scallops)
- Parmesan cheese
- Butter
- Lemon juice
- Parsley
- Salt
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your Conchitas a la Parmesana cook evenly and develop a nice golden crust.
- Rinse the conchitas (small scallops) under cold water to remove any sand or grit. Pat them dry with paper towels to ensure they roast properly.
- In a medium-sized mixing bowl, combine the conchitas with a generous squeeze of fresh lemon juice, a pinch of salt, and chopped parsley. Toss gently to coat the scallops evenly with the mixture.
- In a skillet over medium heat, melt about 2 tablespoons of butter. Once melted, add the seasoned conchitas to the skillet, cooking them for about 2-3 minutes on each side until they are lightly golden and just cooked through. Remove from heat.
- Transfer the cooked conchitas to a baking dish, arranging them in a single layer. Sprinkle a generous amount of grated Parmesan cheese over the top of each scallop, ensuring they are well-covered.
- Dot the top of the Parmesan with small pieces of butter for added richness and flavor.
- Place the baking dish in the preheated oven and bake for about 10 minutes, or until the cheese is melted, bubbly, and golden brown.
- Once done, remove from the oven and let it cool for a minute. Garnish with additional chopped parsley for a fresh touch.
- Serve immediately as an appetizer or a main dish, accompanied by lemon wedges for an extra burst of flavor.
Tips
- Choose Fresh Scallops: The key to an outstanding Conchitas dish is using the freshest, highest-quality scallops you can find. Look for scallops that are firm, slightly translucent, and have a sweet, ocean-like smell.
- Pat Scallops Dry: Moisture is the enemy of a perfect golden crust. Always thoroughly pat your scallops dry with paper towels before cooking to ensure they sear beautifully.
- Don't Overcook: Scallops cook quickly and can become tough if left too long. Aim for a light golden color and a slightly translucent center for the most tender texture.
- Use Fresh Parmesan: Grate your Parmesan cheese fresh for the most robust flavor and best melting properties.
- Serve Immediately: Conchitas a la Parmesana are best enjoyed right out of the oven when the cheese is still bubbling and the scallops are warm and tender.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 15g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
