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From gourmet restaurants to knock-out street vendors, you will find a variety of outstanding options for authentic and satisfying plates. Sometimes, and especially now, we prefer to eat at home, and there’s no reason why you can’t make an spectacular seafood dish at home.
Chef Martin Morales shows us how to make conchitas a la parmesana, or parmesan scallops, a mouthwatering appetizer that’s easy and fun to prepare at home.
6 scallops
2 limes
30g cheddar cheese
50g parmesan cheese
75g butter
1tbsp pisco
Fine sea salt
ground pepper
Worcestershire Sauce
Step 1: Clean and prepare the scallops
Step 2: Grate the cheddar cheese & parmesan cheese
Step 3: Layer the scallops on the shells, squeeze lime over and add a knob of butter to each scallop. Drizzle some pisco over if you have it along with some salt, pepper & Worcestershire Sauce
Step 4: Put the cheddar cheese and parmesan on top of the scallops.
Step 5: Get the grill hot and place the shells underneath
Step 6: Grill until the cheese is bubbling and golden, plate and enjoy!
Martin is a chef and CEO of Ceviche Family, a group which includes Ceviche restaurant in Soho, London, Andina in Shoreditch, as well as a bakery, record label, and art gallery. As a pioneer of Peruvian food in the UK, his restaurant Ceviche kick-started the explosion of Peruvian food in the area and has become one of London’s best and most loved restaurants. Martin is the author of the books Ceviche and Andina.
Listen to his eclectic playlist here.
Cover photo: Martin’s Peruvian Kitchen Youtube Page
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