I adore seafood and right now I'm living in the perfect country for seafood lovers.
Cause of the cold Humboldt current that flows along the Peruvian coastline, fish and seafood is of excellent quality. The current is supporting an extraordinary abundance of marine life and is rich in biodiversity.
There are many restaurants specialized in "Pescados y mariscos " from the most humble and basic to the most sophisticated with internationally renowned Chefs who create wonderful new Fusion dishes.
It is always inspiring to visit this places and try to recreate some of the dishes that we enjoyed and give them a new twist or a different presentation.
Today I felt like preparing one of the classics of Peruvian cuisine "conchitas a la parmesana" or
" Parmesan gratinated scallops "
It's delicious, very uncomplicated and once finished it looks like you would have spent hours in the kitchen. Compliments for the chef are granted :)
This recipe is great as an entrance or appetizer, and the only difficulty is that it tends to disappear so fast that you better prepare always more than originally planned.
This is what you need:
12 large scallops on the half shell
1 1/2 cup freshly grated, mild Parmesan cheese
3 tsp. butter
Salt and freshly ground black pepper
Lime and some fresh Parsley for decoration
*Optional: 1 Spoonful Peruvian Pisco ( can be replaced with Grappa or Whisky)
Method:
With the help of a spoon remove the scallops from the half shell. Remove the red side muscle ( it has a lot of cholesterol!) and the black vein.
Clean the scallops carefully under rinsing water
Place them again on the half shell
or on an oven proofed porcelain spoon.
Season very slightly with salt and freshly ground black pepper.
Put a small piece of butter on each scallop.
Cover each scallop with a generous amount of Parmesan cheese.
If desired sprinkle with some drops of Pisco.
Bake under the broiler for about 4 minutes or until cheese is melted and golden brown.
Serve with fresh limes and some parsley.
Serve immediately.
Serves 12 portions.
Enjoy!
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See you next week.
