Garlic, cilantro, white wine, and Worcestershire form the basis of the sauce for these grilled scallops. Sprinkled over with Parmesan, this is the stuff of al fresco dining.
The recipe comes from Johannes Riffelmacher and Thomas Kosikowski, who cooked and surfed their way across Central and South America, and picked up this particular recipe in Lima, Peru. They recount their journey in the book “Salt & Silver: Travel, Surf, Cook” (Andrews McMeel Publishing).
Conchas a la Parrilla (Grilled Scallops in a White Wine-Worcestershire Sauce)
These grilled scallops are the best. Our friend Luka showed us how he prepares them with a tangy white wine–Worcestershire sauce and then tops them with Parmesan. Say no more.
8, as an appetizer
- 1 clove garlic, minced
- 1 bunch cilantro, minced
- 5 ounces dry white wine
- 2 tablespoons Worcestershire sauce
- Juice of 1 lime
- 8 medium scallops in the shells
- 1 cup (100 g) grated Parmesan
- Sea salt and freshly ground black pepper
Fire up the grill to medium-high.
In a small bowl, combine the garlic, cilantro, white wine, Worcestershire sauce, and lime juice to make the sauce.
Lay the scallops in their shells side by side on the grill. Pour 1 to 2 tablespoons of the sauce onto each scallop and grill them for 2 1/2 to 3 1/2 minutes per side.
Remove the scallops from the grill, keeping them in their shells, and sprinkle the cheese over the top. Season them with salt and pepper to taste, let them cool briefly, and serve.
(Recipe from “Salt & Silver” by Johannes Riffelmacher and Thomas Kosikowski, Andrews McMeel Publishing)
Andrews McMeel Publishing © 2016. All rights reserved. Images excerpted from “Salt & Silver: Travel, Surf, Cook” by Thomas Kosikowski and Johannes Riffelmacher. Used with permission of Andrews McMeel Publishing