Description
Callo de hacha gratinado is a comforting Mexican dish featuring tender scallops baked under a bubbling golden cheese crust, perfect for special meals or seafood nights.
Ingredients
12 fresh callo de hacha (pen shell scallops)
2 garlic cloves, finely chopped
2 tbsp vegan butter or olive oil
1 cup vegan Oaxaca-style cheese, shredded
1 tbsp chopped parsley
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F or set to broil.
2. Sauté garlic in butter or olive oil until fragrant.
3. Place scallops in baking dish or ramekins; season with salt and pepper.
4. Spoon garlic butter over scallops evenly.
5. Top generously with shredded cheese.
6. Bake or broil for 6–8 minutes until cheese is golden.
7. Garnish with parsley and serve immediately.
Notes
Use ramekins for individual servings.
Pat scallops dry to avoid soggy topping.
Pair with grilled bread or tortillas.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ramekin
- Calories: 310
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 0mg
Keywords: callo de hacha gratinado, baked scallops, vegan seafood, Mexican scallops