Peruvian Scallops au Gratin (Conchitas a la Parmesana)

Name: Peruvian Scallops au Gratin (Conchitas a la Parmesana)
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Peru
Ingredients: 12 large fresh sea scallops (about 1 lb / 450 g), shucked, shells reserved and scrubbed if available; 1 tablespoon (15 ml) fresh lime juice; 1/4 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons (42 g) unsalted butter, cut into 12 small pieces; 1/2 cup (50 g) finely grated Parmesan cheese; 1 tablespoon chopped fresh parsley; 1 lime, cut into wedges, for serving

Conchitas a la parmesana Say it: kon-CHEE-tahs ah lah par-meh-SAH-nah

By the Passport Plate editors. Published November 2, 2026.

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Conchitas a la parmesana are Peru’s beloved hot scallop appetizer, traditionally made with fresh scallops on the half shell. The shellfish are seasoned with lime, salt and pepper, dotted with butter and blanketed in grated Parmesan, then broiled until the cheese turns deep golden and bubbly. The result is hot, briny and rich, with a bright citrus edge. They are a fixture at cevicherías and family gatherings, served straight from the oven as a quick, elegant start to a seafood meal.

Peruvian Scallops au Gratin (Conchitas a la Parmesana)

Conchitas a la parmesana

Pronounced kon-CHEE-tahs ah lah par-meh-SAH-nah

Serves: 4
Prep: 15 min
Cook: 6 min
Total: 21 min
Level: Easy

Gluten-free

Also nut-free and egg-free.

Allergens: contains milk, shellfish. Check labels on packaged ingredients.

Ingredients

4 servings

12 large fresh sea scallops (about 1 lb / 450 g), shucked, shells reserved and scrubbed if available
1 tablespoon (15 ml)15 ml (1 tablespoon) fresh lime juice
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons (42 g)42 g (3 tablespoons) unsalted butter, cut into 12 small pieces
1/2 cup (50 g)50 g (1/2 cup) finely grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 lime, cut into wedges, for serving

Method

Preheat the broiler to high, with a rack 6 inches (15 cm) from the heat. If using scallop shells, scrub them and place on a baking sheet; otherwise use 4 small, shallow gratin dishes.
Pat the scallops very dry with paper towels, then place one scallop in each shell (or three scallops per gratin dish).
Drizzle the lime juice evenly over all the scallops, then season with the salt and pepper.
Place one small piece of butter on top of each scallop.
Mound the grated Parmesan over the scallops, covering them completely and pressing lightly to help it stay in place.
Broil until the cheese is melted, golden brown and bubbling at the edges, 4 to 6 minutes; watch closely because it can burn quickly.
Remove from the oven, sprinkle with chopped parsley and serve immediately with lime wedges.

Regional variants

Some cooks add a few drops of pisco or dry white wine over the scallops before the cheese, or a pinch of aji amarillo paste for a gentle Peruvian heat.

Cook's notes

Freshness matters: buy shell-on scallops or ask the fishmonger to shuck them to order; if scallops smell strongly fishy, pass.
Grate the Parmesan yourself rather than using pre-grated cheese, which melts less smoothly.
Broiling times vary, so stay near the oven and pull the dish as soon as the cheese is deep golden.

Serve with

Serve hot from the oven with lime wedges and a cold lager or classic pisco sour.

Make ahead and storage

Assemble the scallops on their shells up to 30 minutes ahead and keep refrigerated; broil just before serving.

Peruvian Scallops au Gratin (Conchitas a la Parmesana)