Shellfish with Parmesan sauce

Chef: Oswaldo Llanos Salazar

Restaurant: Coricancha Nikkei Restaurant & Lounge Bar

Shellfish with Parmesan sauce. Coricancha Nikkei Restaurant & Lounge Bar

Recipe Details:


  • Scallops: 120g
  • Parmesan: 30g
  • Coriander: 10g
  • Yellow chilli pepper: 20g
  • Virgin olive oil: 10g
  • Quinoa: 40g
  • Seaweed: 20g
  • Juice of 1 lime
  • Lemon-drop pepper (chilli): 5g


Score the scallops ready for grilling. Place a little grated Parmesan on top of each scallop. Plate the quinoa and lightly-seasoned seaweed as a base for the scallops.

Grill the scallops in a Franklin stove or on a grill.