Conchas a la parmesana are a popular Peruvian seafood appetizer, especially at cevicherías and coastal seafood restaurants. The dish features fresh scallops baked in their shells with butter, dry white wine, lime juice, and a golden layer of Parmesan cheese.
It is a simple but flavorful preparation: the scallops remain tender and juicy while the cheese melts into a savory, lightly browned crust. In Peru, they are commonly enjoyed as a warm starter and served immediately after baking.
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Peruvian Parmesan Scallops
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Peruvian
Ingredients
Nutrition
- Calories: 280
Ingredients
- 12 fresh scallops in half shells
- 60 g unsalted butter, softened (4 tablespoons)
- 60 ml dry white wine (¼ cup)
- 30 ml fresh lime juice (2 tablespoons)
- 120 g finely grated Parmesan cheese (1½ cups)
- 3 g salt (½ teaspoon)
- 1 g ground black pepper (¼ teaspoon)
- 10 g chopped fresh parsley (3 tablespoons)
- 1 lemon, cut into wedges
Preparation
- Prepare the scallops, preheat the oven to 220 °C or 425 °F. Rinse the scallops gently under cold running water, check for shell fragments, and arrange them in a stable baking tray with the meat facing up.
- Season the scallops, place 5 g of butter on each scallop, then add about 5 ml of white wine and a few drops of lime juice. Season lightly with salt and black pepper, taking care not to overpower the scallops’ delicate flavor.
- Add the Parmesan, cover each scallop with finely grated Parmesan cheese, spreading it evenly to form a generous layer. Place the tray on the upper oven rack so the cheese browns quickly.
- Broil and serve, bake for 6 to 8 minutes, until the cheese is melted, golden, and bubbling around the edges. Remove from the oven, sprinkle with parsley, and serve immediately with lemon wedges.
Chef’s Tips
- Use very fresh scallops, as their naturally sweet and delicate flavor is the center of the dish.
- Do not overbake them, or the scallops can become tough and lose their juiciness.
- Choose a dry white wine to add acidity without sweetness.
- Finely grate the Parmesan so it melts evenly and creates a golden crust.
- Keep the scallops level in the tray so the butter does not spill while baking.
Traditional Variations
Some Peruvian versions include a small amount of minced garlic or replace part of the white wine with pisco. A touch of ají amarillo may also be used, but the best-known version keeps butter, lime, white wine, and Parmesan as the main flavors.
How to Serve
Serve conchas a la parmesana immediately after baking, in their shells and with lemon wedges. They work well as a shared appetizer or as part of a seafood spread with ceviche, fried fish chicharrón, or arroz con mariscos.
Recommended Accompaniments
- French bread or toasted bread.
- Peruvian ceviche.
- Chilled chicha morada.
- Dry white wine.
- Fresh green salad.
A Little History
Scallops are among the most appreciated shellfish along the Peruvian coast because of their mild sweetness and delicate texture. When baked under Parmesan cheese, they become a quick and satisfying appetizer that needs no heavy sauce.
This dish became a cevichería classic because it brings together juicy shellfish, fresh lime, buttery richness, and a browned Parmesan topping in just a few minutes of cooking.
Frequently Asked Questions
Traditional conchas a la parmesana use scallops in their half shells. Look for fresh, clean scallops that have been properly chilled and smell mild and fresh. You can use shucked scallops, but baking them in their shells gives the dish its traditional presentation and helps retain their juices.
Parmesan is the most traditional choice because it melts well and provides a rich, savory flavor. You can combine it with a small amount of mozzarella for a stretchier topping, but avoid replacing it completely. The Parmesan flavor is one of the defining characteristics of this recipe.
Bake them only until the cheese is melted and golden, usually 6 to 8 minutes in a hot oven. Do not leave them under the broiler for too long. Scallops cook very quickly and can become chewy if overcooked, so remove them as soon as the cheese has browned.
You can clean and season the scallops with butter, wine, and lime juice up to one hour ahead, then keep them refrigerated. Add the Parmesan and bake them just before serving. This will preserve their tender texture and ensure the cheese topping is freshly browned.
