Vieiras en su concha

Broiled Scallops

Scallops are common in Galicia and are typically sold in the shell. In the United States, scallops in the shell are far less common, but you can buy just the shells at many cookware shops. I have suggested the number of shells you will need in the recipe, but you may need more or less depending on what you find. If you can’t find the shells, use your favorite small flameproof ramekins.

  • Serves 4

Ingredients

  • 6 tablespoons olive oil 
  • 1 yellow onion, finely chopped 
  • 1 clove garlic, finely chopped 
  • 1 tablespoon sweet pimentón 
  • ½ cup dry white wine 
  • 2 tablespoons Tomato Sauce 
  • ½ teaspoon salt 
  • ½ teaspoon freshly ground black pepper 
  • 1 pound sea scallops, cut into quarters, or whole bay scallops 
  • 2 tablespoons fine dried bread crumbs 
  • 1 tablespoon chopped fresh flat-leaf parsley

Preparation

In a sauté pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, or until soft. Decrease the heat to low and add the pimentón, stirring to prevent it from burning. Add the wine and cook for about 10 minutes, or until it evaporates. Add the tomato sauce, salt, and pepper and mix well with the rest of the ingredients. Cook for 2 minutes, or until heated through. Taste and adjust the seasoning with salt and pepper.

Preheat the broiler. Have ready 8 sea scallop shells or at least 16 bay scallop shells.

Fill a saucepan two-thirds full with water and bring to a boil. Add the scallops, remove from the heat, and let the scallops sit in the hot water for 5 minutes, or until just opaque throughout. Drain well.

Arrange the shells in a rimmed baking sheet. Spoon an equal amount of the scallops into each shell. Spoon the tomato mixture evenly over the scallops. Sprinkle with the bread crumbs and then the parsley. Slip under the broiler and broil for 2 to 3 minutes, or until the tops are golden. Serve immediately.

See Also...

PREORDER Percebes Fresh Wild Goose Barnacles:

The wildest, most spectacular food in Spain is percebes! Traditionally, these precious goose barnacles are harvested by hand from wave battered rocks in Galicia in the north of Spain. Now we have discovered a source in the Pacific Northwest, and can deliver them fresh to your door.

Percebes are arguably the most expensive food in Spain, fetching up to $200 per kilo at fine restaurants. The reason? Each delicious one is harvested by hand from the treacherous rocks of the Galician coast. Foragers dash between giant crashing waves to cut away a small handful of these precious barnacles, a very dangerous endeavor indeed.

Spanish Seafood recipes: The long coastline of Spain, combined with the two archipelagos, the Balearics and the Canaries, ensures that fresh fish and shellfish are ubiquitous elements of the Spanish table.

Galicia recipes: Its cuisine is one of the main tourist attractions of Galicia: the exquisite delicacies of this region are based on the high quality and variety of the local products used in the preparation of dishes. Country, farm and sea products are unique in their characteristics and quality. Furthermore, it cannot be forgotten that one of the main pillars of Galician cooking is the professionalism of its experts. Galician chefs are found world-wide.

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