Shells Parmesan: Peruvian-Style Seafood Flavor

Conchitas a la parmesana - Shells covered in Melted Parmesan Cheese

Conch Parmesan is one of the most celebrated gems of Peruvian seafood cuisine . This appetizer—which has gained prominence in cevicherías and gourmet restaurants throughout the country—represents the perfect balance of fresh produce, simple technique, and intense flavor . Originating on the coasts of Peru, where scallops are abundant and of high quality, this recipe captures the essence of the sea in a sophisticated and accessible format.

Its quick and precise preparation brings out the mollusk's natural flavor through a classic combination: aromatic butter, lemon, and Parmesan cheese , which, when gratinated, form a golden layer, crispy on the outside and juicy on the inside. Although it may seem simple, each step is key to achieving that perfect fusion of the sweetness of the shell and the umami of the cheese.

Whether it's for celebrations, family gatherings, or haute cuisine menus, these gratin shells always impress. Not only for their presentation—they're usually served in their own shell—but also for that first bite that floods the palate with a taste of the sea, with toasted and buttery notes. A recipe that proves that when the product is fine, less is more.

A delight born in the port

This dish has its roots in Peruvian coastal Creole cuisine, particularly in Callao and Lima , where scallops are abundant and prized for their sweet flavor and delicate texture. The inspiration for coating them with Parmesan cheese and gratinating them is believed to have come in the mid-20th century, influenced by European cooking techniques but adapted with local ingredients and a Peruvian touch.

Ingredients (for 4 people):

• 12 clean scallops (with or without shell)

• 100 g of melted butter

• 2 tbsp lemon juice

• 1 tsp dry white wine (optional)

• 2 cloves of garlic, finely chopped (optional)

• 150 g grated Parmesan cheese

• Salt and pepper to taste

• Chopped parsley for garnish
  

Preparation:

1. Preheat oven to 200°C.

2. Place the shells on a tray (on their valves if you have them).

3. Sprinkle them with butter, lemon juice, garlic, salt and pepper.

4. Add a few drops of white wine to each one and cover with Parmesan cheese.

5. Bake in the oven for 5-7 minutes until the cheese is bubbling and browning.

6. Serve hot, garnished with parsley.
   

Chef Yerika's Tips:

• Use fresh, well-cleaned shells to preserve their juicy texture.
  

• If you don't have an oven, you can use a kitchen blowtorch or grill briefly in a covered pan.
  

• Pair with a dry white wine or a glass of pisco sour to enhance the flavors.
  

Conch shell parmesan is the perfect balance of simplicity and sophistication. It's ideal as an appetizer to impress with uncomplicated technique and flavor. A Peruvian recipe that never fails.