• Wash and strain the scallops pulp, the white part and the red one (the last one is optional). Then, season them with lemon juice and all the other ingredients, except cheese and butter.
• Place each pulp in its shells, which is previously washed. Sprinkle the parmesan cheese. Before putting them in the oven, add a chunk of butter and cook them au gratin. The "conchitas a la parmesana" come out perfect if you use a grill. This has the advantage of cooking them from top to bottom, contrary to what conventional ovens do.
• Pre-heat the oven at high temperature and put them in.
• You can complement them with some beer or with a good white wine.

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