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!
CONCHITAS A LA PARMESANA
- minced garlic
- 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!