Conchitas a la Parmesana (Parmesan Scallops) Recipe

• 9 large scallops, in half shell
• 1 cup of freshly grated parmesan cheese
• 50 grams of butter
• Olive oil
• Freshly milled pepper

Preheat oven to 200°C (400 °F or gas mark 6). Clean and rinse the shells, shuck open leaving the scallop attached to one half. Lightly season the scallop with ground pepper and sprinkle grated parmesan over the top. Add a small sliver of butter ontop of each scallop and a couple of drops of olive oil. Bake or grill for 5 to 8 minutes at a high temperature until the cheese turns a golden brown color.

Serve immediately garnished with a lemon wedge for squeezing and a glass of chilled Chardonnay.

(Serves 3)