Recipe: Conchitas a la parmesana

It’s that time of the year again. Peruvian Independence Day is right around the corner, which means getting together with the family for a big feast.

This year we had seafood as a theme. Today’s recipe is the entrée: conchitas a la parmesana, or scallops with Parmesan cheese. Of course this is by no means a traditional Peruvian dish but it’s very popular, especially in Lima. It’s very simple and tasty, and as most good things in life it’s better to have in small quantities because it packs a good bunch of calories.

Conchitas a la parmesana (scallops with Parmesan cheese)
Yield: 6 units, 2 to 3 servings

Conchitas a la parmesana

Before grilling

Conchitas a la parmesana

After grilling


  • 6 scallops in their shells
  • salt
  • pepper
  • 1 lime
  • Worcestershire sauce
  • 6 tablespoons grated Parmesan cheese
  • 3 teaspoons butter


  1. Preheat oven grill to 180°C.
  2. Place scallops on tray lined with aluminum foil (for easier cleanup), season with salt, pepper, a small splash of lime juice and a few drops of Worcestershire sauce.
  3. Top with Parmesan and chunks of butter.
  4. Grill a few minutes until nicely browned.

6 thoughts on “Recipe: Conchitas a la parmesana

  1. oh these look yummii.. i remember my ex making me something similar to these. he used cream..

    but ohh pamesan.. i can sense gives the scallops intense flavour..

    i could get a dozen off these beauties!!!

    1. Hey Wendy, you just reminded me of an episode with an arrogant teacher in cooking school. I told him I liked this dish and he said that seafood and dairy don’t belong together and that I’d realise that when my palate became more educated. What an idiot, I think this is completely subjective and not a matter of having a refined palate.

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