Scallops – or vieiras – are quite typical in Galicia, a coastal region characterized by its remarkable seafood and fish recipes. Served as an appetizer or first course, this traditional dish is very popular because of its delicious taste.
16 fresh pilgrim scallops
2 tablespoons of lemon juice
Two and a half tablespoons of orujo (pomace brandy)
Oil for the shells
4 tablespoons of breadcrumbs
1 onion, finely chopped
1 clove of garlic, finely chopped
4 tablespoons of olive oil
1 tablespoon of chopped parsley
1 teaspoon of sweet paprika
Pinch of ground cinnamon
Salt and pepper
125 mils of white wine
Open the scallops with a knife. Clean them well and remove any inedible parts. Separate the corals (orange coloured roe) from the white scallop meat and drizzle the scallops with lemon juice. Sweat the onion and garlic in 3 tablespoons of olive oil until transparent. Finely chop the corals and mix them with the parsley. Season with paprika, cinnamon, salt and pepper. Pour over the white wine and orujo and bring to a boil. Clean 8 scallop shells and brush them with oil. Place 2 scallops in each shell and pour over the sauce. Sprinkle with breadcrumbs and drizzle over the remaining oil. Place the scallops in a preheated oven at 180 degrees Celsius, or gas mark 4, for around 12 minutes until golden brown.
Ith do shàth!
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