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


  • 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


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.

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