Conchitas a la Parmesana


Recipe Intro From silvanapastrychef

To be a food content creator is a task that requires lots of love and passion for what food is and what it represents, it’s one of my ways to show the world my heritage and culture. Being a professional Peruvian chef and pastry chef lets me contribute and add a diversity of styles and fusions to the already diverse San Diegan/Californian cuisine.


This recipe is featured in our Special Edition Meal Plan in honor of Hispanic Heritage Month

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  • Recipe Card
Serves or Makes: 12

Recipe Card


  • 12 scallops in shells, about 1 pound scallop meat, (these can be purchased separately, if necessary)
  • 5 tablespoons unsalted butter
  • 6 small lemons, juiced
  • Worcestershire sauce
  • Kosher salt
  • Black pepper
  • 6 ounces fresh grated parmesan cheese


  • Step 1

    Preheat broiler.

  • Step 2

    Wash and clean the scallop shells well.

  • Step 3

    Arrange scallop shells evenly on a sheet tray. Season with salt and pepper. Note: if you purchased scallops and shells separately, place 1-3 (depending on size) scallops into each shell and proceed as instructed. Set aside.

  • Step 4

    Add a drop of lemon juice and a drop of Worcestershire sauce to each shell. Top each scallop with 1 tablespoon Parmesan cheese.

  • Step 5

    Place under the broiler for about 5 minutes or until the cheese is golden brown.

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