Kim’s Kitchen
Scallops Parmesan or Conchas Parmesana (Peru)
I learned about this dish through my aunt/sister who lives in Peru Lima, and since (many years ago), I have made them so many times and always a big hit!!!
Very easy to make and can be prepare earlier and thrown in to the broiler at the last minute before serving… The hardest thing is, to be able to find shells.
20 Portions / 20 Servings
Ingredients:
2 Lb. Scallops U-10 (10 scallops per pound, so 20 each)
1-2 Tbsp. Olive Oil
1-2 Tbsp. Butter
½ tsp. Kosher Salt
½ tsp. Black or White Pepper
½ C. White Wine or Brandy (I used St. Germaine liquor this last time and it was phenomenal)
2 Tbsp Lemon Juice
20 Tbsp. Parmesan Cheese grated.
Chopped Parsley
Instruction:
Note: Prepare where you are baking the Scallops to take them off the pan and keep cooking the sauce in the pan.
Heat sauté pan with Olive Oil and Butter, once hot, Sear Scallops on each side just enough to get a nice golden color on each side. About 1 - 2 minute per side.
Place Scallops in the Shells (or in a ramekin in case you can’t find the shells)
In the pan add the wine or liquor of choice and reduce, Salt if necessary.
And add 1 Tbsp of sauce over each Scallop.
Right before serving, add 1 Tbsp of the cheese on top of each Scallop and broil for 2 -3 minutes until is bubbly and golden on top.
Comentários