"The Refined" Picoroco dish: Steam-cooked during 12 minutes, cooled, taken out of the shells and arranged carefully with two slices of lemon. A Chilean Chardonnay is the perfect companion.

The classic preparation is with its mouthplate. In general, One serving consists of three to four Picorocos.

Here is a recipe from argentina

A barnacle recipe on Metalog, Argentina

and, "Live" from the restaurant of one of Chiles Grand Hotels...
The menu of Hotel Plaza San Francisco in Santiago de Chile