Conchitas a la parmesana
Conchitas a la parmesana are Peruvian scallops baked in their shells with butter, lime, seasoning and Parmesan. High heat keeps the scallops tender while browning the cheese.
الصورة: Kim — "Scallops with cheese from La Rosa Nautica restaurant" by Kim is licensed under CC BY-SA 2.0. To view a copy of this license, visit https://creativecommons.org/licenses/by-sa/2.0/. · BY-SA · المصادر
المكونات & خطوات التحضير
8 أصناف
لمحة تاريخية
Conchitas a la parmesana are Peruvian scallops baked in their shells with butter, lime, seasoning and Parmesan. High heat keeps the scallops tender while browning the cheese.
4 خطوات
Scrub the shells, loosen each scallop and check carefully for grit.
Set shells level on coarse salt and season each scallop with lime, wine, Worcestershire and pepper.
Top with a small piece of butter and a generous layer of Parmesan.
Bake under a very hot grill for 5–7 minutes until bubbling and lightly browned; do not overcook.
Serve immediately on a bed of coarse salt with lime wedges.
إذا كنت ترغب في تجربة هذه الجودة على مائدتك، فالخطوة التالية هي التخطيط للخدمة.
التواصل المباشر لتنسيق القائمة، تدفق الفعالية، وأسلوب الخدمة هو البداية الصحيحة دائمًا.