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.
Photo: 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 · Sources
Ingrédients & Étapes de préparation
8 ingr.
Note historique
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 étapes
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.
Pour inviter cette excellence à votre table, l'étape suivante est la planification de votre service.
Un échange direct pour définir la sélection du menu, le déroulement de l'événement et le ton du service est le meilleur moyen de commencer.