Conchitas a la Parmesana

Ingredients

• 12 large scallops 12 large scallops
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 cup grated Parmesan cheese 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 24g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, combine the lime juice, minced garlic, salt, and pepper. Add the scallops and marinate for 10 minutes.
3. 3.
   In a separate bowl, mix the grated Parmesan cheese, breadcrumbs, and chopped parsley.
4. 4.
   Remove the scallops from the marinade and pat them dry with a paper towel.
5. 5.
   Dip each scallop into the Parmesan mixture, pressing gently to coat both sides.
6. 6.
   Place the coated scallops on a baking sheet lined with parchment paper.
7. 7.
   Drizzle olive oil over the scallops.
8. 8.
   Bake for 12-15 minutes, or until the crust is golden brown and the scallops are cooked through.
9. 9.
   Serve hot and garnish with additional parsley, if desired.

Treat your ingredients with care...

• Scallops — Make sure to pat them dry before coating with the Parmesan mixture to ensure a crispy crust.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the Parmesan mixture.
• Serve the Conchitas a la Parmesana with a squeeze of fresh lime juice for a burst of acidity.
• If you prefer a more golden crust, broil the scallops for the last 1-2 minutes of baking.
• Experiment with different types of cheese, such as Pecorino or Gruyère, for a unique twist.
• Pair this dish with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors.

Serving advice

Serve the Conchitas a la Parmesana as an appetizer or as part of a seafood platter. Garnish with fresh parsley and serve with lime wedges on the side.

Presentation advice

Arrange the golden-brown scallops on a platter, allowing the cheesy crust to be the star. Sprinkle some additional Parmesan cheese and parsley over the top for an elegant touch.