Conchitas a la Parmesana

Method5 steps · about 17 min

1. 1

   Step 1: Clean the scallops (12) leaving only the middle part or the white meat. Wash in running water before placing this on a baking pan lined with foil.

   Uses 12 fresh scallops on half shells

2. 2

   Step 2: Season each scallop with a pinch of salt and pepper and a drop of Worcestershire sauce, up to about⅛teaspoon per scallop. Divide the⅛cup butter evenly among all 12 scallops (about ½ teaspoon each), and drizzle the juice of ½ lime or lemon across the batch.

   Uses Salt · Black pepper · Worcestershire sauce · 1/8 cup butter · ½ lime or lemon, juiced · 12 cleaned scallops on half shells

3. 3

   Step 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.

   Uses ¾ cup shredded Parmesan, about 12 tbsp · scallops seasoned and topped with Worcestershire, butter and divided citrus juice

4. 4

   Step 4: Bake in a 450°F or 232°C preheated oven for 5 – 7 minutes or till the Parmesan turns a golden brown color.

   Bake scallops · 7 minUses 12 scallops topped with about 1 tbsp Parmesan each

5. 5

   Step 5: Garnish with parsley or cilantro and serve with extra lime or lemon wedges if desired.

   Uses Cilantro or parsley to garnish · extra lime or lemon wedges for serving, optional · scallops baked 5–7 minutes until cheese golden