Conchitas a la Parmesana
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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
- Recipe Card
Recipe Card
ingredients
- 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
Method
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.