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Feliz Navidad! Are you ready for Christmas yet? I am almost ready and very happy that I can celebrate Christmas with my parents who have come to the Netherlands. We are enjoying the beautiful “family” moments together. Together with my dear mother we will prepare all Christmas dishes together this year. In this blog I am going to tell you a little more about the beautiful Peruvian sea. I also share one of my favorite recipes. The Peruvian conchitas a la Parmezana. Or simply in Dutch: gratinated coquilles. scallops scallop recipe au gratin
A perfect appetizer for Christmas or New Year's Eve dinner. This scallop recipe is a family recipe. Baking scallops is really easy and I'll show you how to do it.
Treasures from the sea
The Peruvian Sea, better known as the Sea of Grau, whose waves crash against our coast more than 200 miles to the west. These 200 miles run parallel to our coastline from Boca de Capones (Tumbes) in the north, to the Line of Concord (Tacna) in the south.
The area is 626540 km2! The wealth of the Peruvian sea is great and very varied. This also applies to the scallops that are also exported to different parts of the world.
Peruvian conchitas a la Parmesana
When we make ceviche at home, we often also make gratinated scallops in their beautiful shells, which is a real treat. Ask your fishmonger to order scallops with the shell for you, so that you can use them for special occasions. He can then clean them for you scallops gratinated
and you can use them to serve a beautiful recipe that will impress your guests. I prepared these Peruvian conchitas a la Parmezana according to our family recipe, which has been passed down in our family for generations. It is a fragrant dish that goes perfectly with festive meals and joyful moments.
Happy Holidays!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Peruvian conchitas a la Parmesana
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Ingredients:
- 12 shells - ( 3 per shell )
- 100 gram grated Parmesan cheese
- 80 gram butter
- 1 el Worcertershire sauce
- 2 limes
- 8 tl Yellow pepper - (Peruvian pepper paste)
- salt
- peper
- 3 twigs fresh chopped parsley - finely chopped
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Preheat your oven to 180 degrees.
- Squeeze the limes and put the juice in a bowl. Add the Worcestershire sauce and the Aji Amarillo (see notes) and mix until smooth.
- Grab the shells, if you don't have them, you could also serve them in nice shallow oven dishes. Spoon some sauce into the shells and place 3 scallops per shell. Sprinkle with some salt and pepper and put 20 grams of butter on top. Sprinkle over some Parmesan cheese.
- Place the shells in the oven for 8 to 10 minutes and serve with some chopped parsley.
- Delicious bites!
This blog ”Peruvian conchitas a la Parmezana” is a contribution from guest foodie Mariela from Taste Peru. You can buy her Peruvian jam and, for example, the pepper paste "aji amarillo" on her website. We bake the scallops in this sauce that gives the dish a nice orange color. This scallop recipe will look great on your Christmas table.
Are you also curious about this colorful and tasteful kitchen? We already made some very tasty dishes:
This vegetarian Peruvian causa Limena.
Or a meal of soup, the chupe de papas.
And for breakfast the tacacho con cecina.
A kind of Peruvian croquette is the papa rellena.
Not to mention a tiradito with passion fruit.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
scallops au gratin
shells
Delicious!!!