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.
写真: 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 · 出典
材料 & 作り方・手順
8 品目
歴史と由来
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 ステップ
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.
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