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Huancaina-Style Gratinated Scallops
Scallops marinated in lime, topped with sautéed ají amarillo paste, mozzarella, parmesan, and butter, then gratinated. A huancaína twist on classic conchas a la parmesana.
Ingredients
Ají Paste
- 8 unit Ají amarillo (seeded, deveined, chopped)
- 8 clove Garlic (chopped)
Marinade
- 3 tbsp Lime juice
Scallops
- 16 unit Scallops in shell (shucked, shells reserved)
Topping
- 100 g Mozzarella cheese (shredded)
- 60 g Parmesan cheese (grated)
- 30 g Butter (small pieces)
Steps
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1Marinate shucked scallops in lime juice, salt, pepper, crushed garlic for 20 min. Sauté ají amarillo and garlic in oil until cooked. Blend into smooth paste.Tip: The lime creates a concentrated leche de tigre.~25 min
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2Strain scallops, reserve leche de tigre. Coat scallops with ají paste. Mix remaining paste with leche de tigre for sauce. Place scallops in shells, top with sauce, mozzarella, parmesan, butter.Tip: Use crumpled foil to stabilize shells on tray.~5 min
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3Gratinate at maximum heat 3-4 min until golden and bubbly. Never walk away from oven. Serve on salt mounds with lime wedges.Tip: They burn very easily — watch constantly.~4 min
Nutrition (per serving)
185
Calories
14g
Protein
5g
Carbs
12g
Fat
1g
Fiber
Cultural Context
Conchas a la parmesana are one of Peru's most beloved seafood appetizers. This huancaína variation uses ají amarillo paste blended with the scallop's own leche de tigre. Giacomo credits Chef Gloria Inostroza for the lime-salt-pepper marinade technique.