Picante de conchas is a traditional spicy stew originating from Peru. It's usually made with a combination of scallops, onions, garlic, hot peppers, potatoes, tomatoes, vegetable stock, coriander, parmesan cheese, parsley, salt, and pepper. The onions, garlic, and hot peppers are sautéed until fragrant and then mixed with the grated tomatoes.

The mixture is cooked until the tomato softens and it's then covered with the stock. The peas, scallops, and coriander are added to the pot and the stew is simmered over medium heat until the scallops are fully cooked. The stew is seasoned with salt and pepper, and the cheese and milk are stirred in near the end of cooking.