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Peruvian scallops

• Virgilio Martinez

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Serves 4 as a starter

Easy

Total time: 25 mins

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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

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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

Nutrition

• 12 scallops in the shell

• 1 tbsp butter

  melted

• 1 clove garlic

  minced

• 120g parmesan

  grated

• 2 limes

  juiced

• coriander

  to garnish

Nutrition: per serving

• kcal190
• fat12.4g
• saturates7.8g
• carbs1.5g
• sugars0.8g
• fibre0.1g
• protein18g
• salt0.8g

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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

Authors

Virgilio Martinez

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