Conchitas a la Parmesana
Broiled Scallops with Parmesan Gratin. Add a tangy blend of Worcestershire sauce, a hint of lime, and a touch of butter. The beauty of this recipe lies in its simplicity, requiring just a few key ingredients, and its ability to impress.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 pieces half-shelled fresh scallops
- Salt
- Black pepper
- Worcestershire sauce
- 1/8 cup butter
- 1 hald lime or lemon
- Parmesan (shredded)
- Cilantro or parsley to garnish
Instructions
- 1
Clean the scallops leaving only the middle part or the white meat. Wash in running water before placing this on a baking pan lined with foil.
- 2
On each scallop, add a pinch of salt and pepper, a drop or around 1/8 teaspoon Worcestershire sauce, top with 1/8 teaspoon butter, and drizzle with half a lime.
- 3
Top and cover the scallop with roughly 1 tablespoon of shredded Parmesan. Make sure not to add too much so that you can still taste the scallop.
- 4
Bake in a 450°F or 232°C preheated oven for 5 – 7 minutes or till the Parmesan turns a golden brown color.
- 5
Garnish with parsley or cilantro, serve with a side of lemon or lime.