RECIPE OF THE WEEK: Conchitas a la Parmesana | Yampu Tours

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RECIPE OF THE WEEK: Conchitas a la Parmesana


If you enjoyed the Peruvian flare of the Ceviche last week, then you will love the tickling taste of these Conchitas a la Parmesana (Broiled Parmesan Scallops). This fantastic dish is a delicacy of Peru, combining fresh seafood with a tasty South American flare. This quick and simple recipe will push those seafood cravings into a full-blown obsession!



  • Scallops
  • Salt
  • pepper
  • minced garlic
  •  Limes
  • Olive oil
  • Grated parmesan cheese


Prehead oven to 200 degree F.

Season each scallop with salt, pepper, and garlic.  Add touches of lime juice and olive oil.

Put 1-2 scallops on each shell and cover with parmesan cheese.

Bake for 10 minutes, and enjoy!


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