Peruvian scallops

A small white tray filled with scallops in their shells with wedges of lime on top

Try this scallops recipe from Peruvian restaurant Coya, then check out our pisco sour, Peruvian stew, ceviche and more Peruvian recipes. This recipe is an extract from The Latin American Cookbook by Virgilio Martínez (£25, Phaidon).

  • 675
  • Total time 25 minutes
  • Difficulty Easy


  • scallops in the shell 12
  • butter 1 tbsp, melted
  • garlic 1 clove, minced
  • parmesan 120g, grated
  • limes 2, juiced
  • coriander, to garnish


  • Step 1

    Heat the grill to medium. Clean the scallops and open them, leaving just one shell with the scallop inside. Put on an oven tray. Mix the butter with the garlic and season with a pinch of salt and pepper, then use a pastry brush to spread across the scallops. Scatter the grated parmesan evenly on top and grill
    for 5-10 minutes or until the cheese is melted and golden brown. Sprinkle a few drops of lime juice on each scallop and serve garnished with coriander.

Nutritional data

  • kcals 190
  • fat 12.4g
  • saturates 7.8g
  • carbs 1.5g
  • sugars 0.8g
  • fibre 0.1g
  • protein 18g
  • salt 0.8g

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