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Are you a seafood lover! Did I caught your attention!

This is an Italian recipe that it gained popularity in the coastal cities of Peru; its quick preparation made it so that people will always gather around to prepare them in family gatherings. It usually is the first thing that is served and is a small bite that makes you want more of everything.

In this recipe we take advantage of the broiler. An oven broiler gives you high, direct heat from above. The closest that we put the food to the heating element, the faster it will gain color, and it will cook from the outside taking the heat to the center of the ingredient, like what a grill will do.

Anytime you would like to quickly cook or give some color and a touch of a crunchy texture to the finish product, a broiler will help. It will also aid food into achieving more complex flavors.

Read the chef notes of the recipe and if you are more visual watch the video from my channel, link at the end of the recipe

Conchas a la Parmesana (Scallops a la Parmigiana)

Recipe by Chef Freyka

Serves 4

Ingredients:

• 8 each Scallop baking shells
• 8 each Scallops Medium to large
• 2 tbsp. Butter Cold / Diced in small cubes
• 2 each Roma tomatoes Quartered/seeded/ sliced
• Smoked salt
• Fresh ground black pepper
• Parmigiano-Reggiano

Directions:

1. Preset oven for broiling and preheat for at least 20-30 minutes depending on the size of the oven. Place a rack closer to the element.
2. Line a sheet-pan with foil. Center the baking shells on the sheet pan.
3. Place a little cube of butter on each shell.
4. Carefully, grip and shape scallops and place them over the piece of butter.
5. Position a little slice of tomato, like if it will be wrapping the scallop from the side of the hinge.
6. Season lightly with salt and pepper. Zest parmesan over, place another cube of butter over and zest parmesan again.
7. Place sheet pan under the broiler and broil for approximate 3-5 minutes depending on the size of the scallops.
8. Observe your scallops to know if they are ready, when scallops turn to a milky-white color and they fill somewhat firm, you are ready to eat.

Chef Notes for the Pro-Chef Kitchen

• Broiler
• Broiling
• Will update at the endo of today