Olive Magazine
A small white tray filled with scallops in their shells with wedges of lime on top

Peruvian scallops

Published: December 7, 2021 at 2:03 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

Scallops are plentiful and inexpensive on the Peruvian coast, and this conchas a la parmesana recipe is one of the simplest recipes in all of Peruvian gastronomy. It is also one of the biggest crowd-pleasers at a backyard barbecue

  • Gluten free
Nutrition:
NutrientUnit
kcal190
fat12.4g
saturates7.8g
carbs1.5g
sugars0.8g
fibre0.1g
protein18g
salt0.8g
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Try this scallops recipe from Peruvian restaurant Coya, then check out our pisco sour, Peruvian stew, ceviche and more Peruvian recipes. This recipe is an extract from The Latin American Cookbook by Virgilio Martínez (£25, Phaidon).

Ingredients

  • 12 scallops in the shell
  • 1 tbsp butter, melted
  • 1 clove garlic, minced
  • 120g parmesan, grated
  • 2 limes, juiced
  • coriander, to garnish

Method

  • STEP 1

    Heat the grill to medium. Clean the scallops and open them, leaving just one shell with the scallop inside. Put on an oven tray. Mix the butter with the garlic and season with a pinch of salt and pepper, then use a pastry brush to spread across the scallops. Scatter the grated parmesan evenly on top and grill
    for 5-10 minutes or until the cheese is melted and golden brown. Sprinkle a few drops of lime juice on each scallop and serve garnished with coriander.

This Peruvian scallops recipe is an extract from The Latin American Cookbook by Virgilio Martínez (£25, Phaidon). Photographs by Nicholas Gill.

Find more easy scallops recipes

Grilled Scallops Recipe with ’Nduja Butter
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