Conchitas a la Parmesana Recipe | Creamy, Cheesy & Irresistible

Craving a taste of the Peruvian coast? Let me introduce you to one of my absolute favourite dishes: Conchitas A La Parmesana. These cheesy, buttery scallops baked to golden perfection are a staple in Peru’s culinary culture. Served right in their shells, this dish is as elegant as it is delicious, perfect for dinner parties, festive occasions, or when you want to spoil yourself with something truly special.

The combination of fresh scallops, a splash of lime, a touch of Worcestershire sauce, and a generous blanket of Parmesan cheese creates a savoury explosion of flavours. Best of all? They’re quick and easy to prepare in just minutes.

Step-by-Step Preparation

Cooking Conchitas A La Parmigiana is quick and simple, but the key lies in balancing flavour and achieving that perfect cheesy crust. Follow these steps for the best results:

1. Preheat the Broiler

I always start by preheating the broiler on high heat. This ensures that when the scallops go in, the cheese melts quickly and browns beautifully without overcooking the seafood.

2. Prepare the Scallops

Clean, wash, and pat dry your scallops carefully. Place each scallop back into its half shell. This not only makes for an elegant presentation but also helps retain all those delicious juices while cooking.

3. Season Generously

Sprinkle a light touch of salt and freshly ground black pepper over each scallop. Then, add a single drop of Worcestershire sauce and a drop of fresh lime juice to each shell. This small detail makes a huge difference; the acidity brightens up the buttery, cheesy richness.

4. Add Butter and Parmesan

Now for the best part! Place a small pat of butter (about a teaspoon) on each scallop. Then cover generously with a tablespoon of grated Parmesan cheese. Don’t be shy with the cheese; this is what gives the dish its signature crispy, golden crust.

5. Broil to Perfection

Place the scallops on a baking tin or tray and slide them under the hot broiler. Cook for about 4 minutes, or until the cheese is melted, bubbling, and lightly browned on top. Be careful not to overcook; the scallops should stay tender and juicy inside.

Serving and Decoration

One of the reasons I adore Conchitas A La Parmesana is not just the flavour, but also the presentation. Scallops served in their shells look elegant and festive, making them a showstopper at any dinner party or special occasion.

How to Serve

• Serve the scallops straight from the broiler while they’re still sizzling hot.
  
• Place the shells on a platter lined with coarse sea salt or rock salt. This not only keeps them steady but also adds a beautiful coastal look.
  
• Garnish with thin wedges of fresh lime on the side, so everyone can squeeze an extra burst of citrus right before eating.
  

Suggested Toppings and Garnishes

Want to elevate the flavour even more? Here are a few finishing touches I love:

• Fresh parsley or cilantro – Finely chopped and sprinkled on top for a pop of colour and freshness.
  
•  A touch of chilli flakes orají limo – For those who like a little kick.
  
•  Garlic butter drizzle – Mix a tiny bit of minced garlic into the butter before topping the scallops for a bolder flavour.

Chef’s Tips

• Don’t overcook: Scallops cook very quickly; just a few minutes too long can make them rubbery. Keep a close eye on the broiler.
  
• Use fresh Parmesan: Pre-grated cheese won’t melt as nicely. Always grate fresh Parmesan for the best texture and flavour.
  
• Balance is key: The lime and Worcestershire are small but powerful additions. Don’t skip them, they’re what make this dish authentically Peruvian.
  
• Serve immediately: These scallops are best enjoyed hot and fresh. The cheese should be gooey, and the scallops tender.

Storage Instructions

Since Conchitas A La Parmesana are best enjoyed fresh from the oven, I recommend making just enough to serve right away. However, here are some tips if you have leftovers:

Short-Term Storage

• Place leftover scallops in an airtight container and refrigerate.
  
• They will keep for up to 1 day, but keep in mind that reheating may change the texture slightly.
  
• To reheat, place under a broiler for 1–2 minutes until the cheese is bubbly again. Avoid microwaving, as it can make the scallops rubbery.
  

Freezing Option

• Freezing is not ideal for this dish, as scallops can lose their delicate texture once thawed.
  
• If you must freeze, do so before cooking. Prepare the scallops with butter, lime, Worcestershire, and Parmesan, then freeze them raw in their shells. When ready to eat, broil straight from frozen, adding an extra 1–2 minutes of cooking time.

Frequently Asked Questions about Conchitas A La Parmesana

1. What are Conchitas A La Parmesana?

Conchitas A La Parmesana are a traditional Peruvian appetizer made with scallops served in their shells, topped with butter, lime juice, Worcestershire sauce, and Parmesan cheese. They are broiled until bubbly, creating savoury, honey-ish.

2. Can I use frozen scallops instead of fresh ones?

Yes! If fresh scallops aren’t available, you can use high-quality frozen scallops. Just make sure to thaw them properly in the refrigerator overnight and pat them dry before cooking.

3. What type of Parmesan cheese should I use?

For the best results, always use freshly grated Parmesan. Pre-grated cheese often contains anti-caking agents that prevent proper melting and browning.

4. Can I make Conchitas A La Parmesana ahead of time?

You can assemble the scallops (with butter, lime, Worcestershire, and Parmesan) a few hours ahead and keep them covered in the fridge. When ready to serve, pop them under the broiler for a few minutes until golden.

5. What can I serve with Conchitas A La Parmesana?

They pair wonderfully with a crisp white wine such as Sauvignon Blanc or Chardonnay. For a full meal, serve them alongside a fresh green salad, crusty bread, or even as part of a seafood platter.

6. How do I know when scallops are perfectly cooked?

Scallops cook very quickly. Under the broiler, they should be ready in about 4 minutes. The cheese will be golden and bubbly, and the scallops should be opaque but still tender inside. Avoid overcooking, as they can turn rubbery.

7. Are Conchitas A La Parmesana gluten-free?

Yes! This recipe is naturally gluten-free since it only uses scallops, butter, lime, Worcestershire sauce, and Parmesan.

Conclusion

Making Conchitas A La Parmigiana at home is such a rewarding experience. With just a handful of ingredients and less than 15 minutes, you can create a dish that looks gourmet and tastes absolutely divine.

I love how the butter and Parmesan create a golden crust while the lime and Worcestershire cut through with just the right amount of brightness. Whether you’re hosting a dinner party or treating yourself to a special appetizer, these scallops are guaranteed to impress.

So next time you’re craving a taste of the Peruvian coast, grab some fresh scallops and Parmesan and give this recipe a try. I promise, it’ll transport your taste buds straight to the seaside!