Ingredients: 2-3 scallops/person (if using mussels or clams, 5/person;) 1shallot, peeled and quartered; 2 T. salted butter; 4 T. fresh lemon juice; 1 T. dry white wine; 1 small garlic clove, peeled; ½ t. salt + 1 pinch; 2 sprigs cilantro, very finely chopped; 3 T. shredded Parmesan cheese.
In Chile, the shellfish of choice for this dish is a pink clam called Macha, but it’s not easy to find here in the US. I found them online, canned, and they work great.
Preparation: In a food processor, place the shallot, garlic, 1 T. butter, pinch salt, 2 T. lemon juice, pinch of salt and process to a paste. Add the shredded Parmesan and chopped cilantro and blend quickly.
In a baking dish, place the remaining lemon juice and butter, wine and ½ t. salt and mix well to coat the bottom of the dish. Arrange the seafood in the dish and top each with a (generous) dollop of the paste. Bake at 375 for about 5-7 minutes, or until lightly golden. Serve warm as an appetizer.
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