Conchitas a la Parmesana: Irresistible Peruvian Scallop Appetizer

What Are Conchitas a la Parmesana?

Conchitas a la Parmesana are a beloved Peruvian appetizer made with scallops baked on the half shell and topped with a decadent mix of butter, garlic, white wine, and grated parmesan cheese.

• A Coastal Classic: This dish is a staple of Peru’s seafood-rich cuisine, especially popular in coastal cities like Lima and Callao.

• Simple Yet Elegant: Despite its gourmet appearance, it’s surprisingly easy to prepare with just a handful of high-quality ingredients.

• Bold and Buttery: The combination of bubbling cheese, melted butter, and fresh scallops creates a rich umami flavor with a hint of brininess from the sea.

• Perfect Starter: Served hot and golden straight from the oven, they’re often enjoyed as an appetizer at cevicherías or upscale Peruvian restaurants.

• Versatile and Adaptable: While parmesan is traditional, some recipes include other cheeses or spices to create unique regional twists.

This dish captures the essence of Peruvian coastal flavors in one irresistible bite.

Ingredients for Authentic Conchitas a la Parmesana

To make truly authentic Conchitas a la Parmesana, you’ll need a few simple but high-quality ingredients that let the natural sweetness of the scallops shine:

• Scallops in the Shell: Fresh scallops with shells are ideal for presentation and flavor. If you can’t find them with shells, you can use ramekins or shell-shaped baking dishes.

• Unsalted Butter: Melted and infused with garlic to coat the scallops in rich, savory flavor.

• Garlic: Finely minced or pressed, it adds an aromatic kick that pairs perfectly with the butter.

• Dry White Wine: A splash of white wine (like Sauvignon Blanc or Pinot Grigio) enhances the depth of flavor.

• Parmesan Cheese: Freshly grated for the best melt and sharp, nutty flavor.

• Lime Juice: Adds brightness and a touch of acidity to balance the richness.

• Salt and Pepper: To taste, enhancing all the ingredients without overpowering them.

• Optional Add-Ons:

  • Ají amarillo paste or a pinch of paprika for mild heat

  • Chopped parsley or cilantro for garnish

  • A sprinkle of panko for added crunch

Quality is key here—fresh seafood and real cheese make all the difference.

How to Make Conchitas a la Parmesana at Home (Step-by-Step)

Making Conchitas a la Parmesana at home is easier than you might think—and the result is a restaurant-worthy appetizer with serious wow factor.

Here’s how to do it:

Step 1: Prep the Scallops

• Rinse the scallops gently under cold water and pat dry.

• If using whole scallops in the shell, clean the shells thoroughly and keep the meat centered.

Step 2: Make the Garlic Butter

• In a small pan, melt the butter over low heat.

• Add minced garlic and cook until fragrant (about 1 minute).

• Stir in a splash of dry white wine and let it reduce slightly. Remove from heat.

Step 3: Assemble the Conchitas

• Place the scallops on a baking tray, shell side down.

• Spoon a bit of the garlic butter mixture over each scallop.

• Squeeze a few drops of lime juice over the top.

• Generously top each scallop with freshly grated parmesan.

Step 4: Broil Until Golden

• Preheat your oven to broil (or highest heat setting).

• Broil the scallops for 7–10 minutes, or until the cheese is golden and bubbling.

• Watch closely to avoid burning the cheese.

Step 5: Garnish and Serve

• Remove from oven and let cool slightly.

• Optionally garnish with chopped parsley or a pinch of paprika.

• Serve immediately with lime wedges on the side.

That’s it!

Crisp, cheesy, and full of flavor—these Peruvian scallops are ready to impress.

Tips for Perfect Conchitas Every Time

Want to take your Conchitas a la Parmesana from good to unforgettable?

These expert tips will help you master this beloved Peruvian appetizer every single time:

• Use the freshest scallops you can find
  Freshness is everything. If possible, buy scallops in the shell from a trusted fishmonger for the most authentic flavor and presentation.

• Clean the shells thoroughly
  If you’re using real scallop shells, scrub them well under running water and boil briefly to sanitize before cooking.

• Don’t skimp on the cheese
  Use freshly grated parmesan (not pre-shredded!) for better melting, flavor, and texture.

• Balance the richness with acidity
  A light squeeze of lime or a splash of white wine brightens up the buttery, cheesy richness of the dish.

• Broil, don’t bake
  Broiling gives the cheese that golden-bubbly crust while keeping the scallops tender underneath. Baking risks overcooking them.

• Serve immediately
  Conchitas a la Parmesana are best enjoyed hot out of the oven when the cheese is still gooey and the flavors are at their peak.

• Add a personal twist
  Spice it up with ají amarillo, garnish with herbs, or sprinkle a little panko for crunch. Make it your own while staying true to the dish’s coastal roots.

Follow these tips, and you’ll serve up conchitas that are crisp, creamy, and crowd-pleasing every single time!

Popular Variations of Conchitas a la Parmesana

While the classic Conchitas a la Parmesana is hard to beat, creative cooks and chefs across Peru have put their own delicious spins on this iconic appetizer.

Here are some of the most popular variations:

• Mozzarella or Gruyère Instead of Parmesan
  For a milder or creamier cheese flavor, some recipes swap in mozzarella, Gruyère, or even a mix of cheeses for a gooey twist.

• With a Touch of Ají Amarillo
  Adding a dab of ají amarillo paste gives the dish a subtle heat and a hint of fruitiness that pairs beautifully with scallops.

• Topped with Panko or Breadcrumbs
  For extra crunch, a sprinkle of breadcrumbs or Japanese panko adds a crispy, golden topping once broiled.

• Grilled Instead of Broiled
  Some chefs grill the conchitas over charcoal or wood for a smoky, rustic flavor that contrasts beautifully with the creamy cheese.

• With a Splash of Pisco
  A nod to Peru’s national spirit, adding a small splash of pisco to the garlic butter sauce infuses the scallops with aromatic depth.

• Herbed Conchitas
  Garnishing with fresh herbs like parsley, cilantro, or chives adds a pop of color and brightness to balance the richness.

These variations prove just how versatile Conchitas a la Parmesana can be—elegant yet endlessly adaptable to your taste and creativity.

Where to Eat the Best Conchitas a la Parmesana in Peru

Looking to taste Conchitas a la Parmesana at their finest?

Peru is home to countless seafood spots serving this beloved appetizer, but a few stand out for their exceptional flavor, quality, and presentation.

Here are top places to try them:

• La Mar Cebichería (Lima)
  A flagship of renowned chef Gastón Acurio, this upscale cevichería is famous for its modern takes on Peruvian seafood—including beautifully broiled conchitas with a rich, cheesy crust.

• Pescados Capitales (Lima)
  Known for witty dish names and serious seafood, this Miraflores institution serves Conchitas a la Parmesana with a creative flair and a perfectly crispy finish.

• El Mercado (Miraflores)
  A casual-chic seafood market-style restaurant where chef Rafael Osterling crafts elegant, flavor-packed conchitas using the freshest ingredients.

• Chez Wong (Lima)
  Though known for its ceviche, the off-menu seafood surprises at this legendary spot sometimes include incredible conchitas—if you’re lucky.

• El Pez On (Trujillo & Piura)
  A popular northern chain with coastal roots, serving up bold-flavored Conchitas a la Parmesana using local scallops from Peru’s northern waters.

• Local Cevicherías in Callao
  For a more down-to-earth, authentic experience, visit Callao’s neighborhood cevicherías. Many serve freshly caught scallops baked to golden perfection.

Whether you’re fine dining or exploring local favorites, Peru offers countless ways to enjoy this irresistible seafood classic.

Conclusion – Why Conchitas a la Parmesana Deserve a Spot on Your Table

Conchitas a la Parmesana are more than just a Peruvian appetizer—they’re a celebration of coastal flavors, rich textures, and culinary simplicity done right.

With just a handful of ingredients, this dish brings together tender scallops, savory garlic butter, and melted parmesan cheese in a way that’s both comforting and elegant.

Whether you’re recreating them at home or tasting them fresh in Lima’s top cevicherías, Conchitas a la Parmesana deliver a flavor-packed bite that captures the essence of Peruvian seafood cuisine.

Add this easy and impressive dish to your recipe rotation—you’ll be hooked from the very first shell.

Looking for more authentic Peruvian seafood recipes?

Explore our site for ceviche, tiradito, leche de tigre, and more coastal classics that are perfect for entertaining or everyday indulgence.

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Conchitas a la Parmesana Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Golden, cheesy, and bursting with Peruvian flavor, Conchitas a la Parmesana are baked scallops served in the shell, topped with garlic butter, lime, and parmesan. This easy yet elegant appetizer brings the taste of Peru’s coast right to your kitchen.

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Ingredients

• 12 fresh scallops in the shell (or use shell-shaped baking dishes)
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons dry white wine (e.g. Sauvignon Blanc)
• 1 tablespoon fresh lime juice
• 1/2 cup freshly grated parmesan cheese
• Salt and freshly ground pepper, to taste

Optional Add-Ons

Toggle ingredient group

• 1 teaspoon ají amarillo paste or a dash of paprika
• 1 tablespoon chopped parsley or cilantro
• 2 tablespoons panko breadcrumbs for crunch
• Extra lime wedges for serving

Instructions

1. Prep the Scallops

• Rinse scallops gently under cold water and pat dry.
  
• If using shells, clean them thoroughly and place one scallop in the center of each shell.
  

2. Make Garlic Butter

• Melt the butter in a small saucepan over low heat.
  
• Add minced garlic and cook for 1 minute, until fragrant.
  
• Stir in white wine and let it reduce for about 30 seconds. Remove from heat.
  

3. Assemble the Conchitas

• Preheat oven to broil.
  
• Arrange the scallops on a baking tray, shell side down.
  
• Spoon garlic butter evenly over each scallop.
  
• Squeeze lime juice over the top.
  
• Season with salt and pepper.
  
• Generously sprinkle with parmesan cheese.
  
• (Optional) Add ají amarillo or paprika for mild heat.
  

4. Broil Until Golden

• Broil for 7–10 minutes or until the cheese is melted, golden, and slightly crisp.
  
• Keep a close eye to prevent burning.
  

5. Garnish and Serve

• Let cool slightly before garnishing with chopped parsley or cilantro.
  
• Serve immediately with lime wedges on the side.

Notes

Tips for Success

• Use high-quality scallops and real parmesan for the best flavor.
  
• If using frozen scallops, thaw and dry them thoroughly.
  
• For extra crunch, sprinkle panko breadcrumbs on top before broiling.