I write this recipe and I remember with nostalgia when I was a child, a little friend who was my neighbor at the time, invited me to have lunch at her house whose family had a noble and very worthy hobby. Every Saturday they held a family contest about who ate the most shells parmesan. I remember that at that time the current of the child had taken care that the shells would abound, in such a way that the dozens were within the reach of all pockets. Therefore, it was not strange that my little friend ate two or even three dozen shells. Today in this opportunity I want to show you my recipe for shells so that you can also enjoy it. Join me to prepare it together!
Conchitas a la Parmigiana Recipe
The recipe for conchitas or also known as scallops, oysters, capesante or petoncles a la parmesana, is prepared based on fan shells that stands out for its magical sweetness in its own shell to be eaten with a spoon.
Ingredients
- 2 dozen fan shells
- 1 pinch of salt
- 1 pinch of pepper
- 2 lemons
- 100 ml Worcestershire sauce
- 200 grams of butter
- 1 cup of grated Parmesan cheese
Materials
Preparation of Conchitas a la Parmesana
- We prepare the oven heating it to the maximum.
- We enlist several dozen shells that we remove their shell and leave it attached to their other shell. We leave them with coral and wash them well.
- Then we dry them and now we add salt, pepper, a few drops of lemon, a few drops of Worcestershire sauce and a bit of butter.
- We cover with very fine grated Parmesan but not too much cheese, just just enough.
- We put another piece of butter on top and place them in a baking dish and we keep in the refrigerator until the oven is hot.
- We put them in for 5 minutes or until the Parmesan looks lightly golden brown and that's it!
Secret to making a delicious Parmesan Conchita
- Experience this little secret. Place a piece of ají limo around the shell. Try it if you like spicy.
- When buying fan shells, regardless of their size, you should always buy them fresh, firm and be transparent to the eye. Only there you can enjoy its natural sweetness, if you notice that the shells have a cloudy or opaque flesh, do not buy them.
Did you know…?
The shells are divided into two parts, the white or stem and the coral. The white part is a lean pulp concentrated in protein and nutrients necessary to maintain healthy muscles, repair tissues and promote the development of hormones. Although coral has fat, unlike what is believed to have 10 times less cholesterol than egg yolk, we should not fear the consumption of this mollusk.
