Galician scallops, the recipe.
Some time ago I went to lunch in the covered market of Tenerife (first time in my life) and I tasted this dish for the first time.
They are scallops au gratin and, online, I discovered that there is a Galician recipe, which I will now describe to you.
Ingredients:
– 1 clove garlic;
– 1 large onion;
– 1/2 cup white wine;
– 1 tablespoon chopped parsley;
– 2 tablespoons breadcrumbs;
– 1 tablespoon sweet smoked paprika
– 5 tablespoons olive oil;
– Salt and pepper.
Preparation:
First make sure the scallops are clean and free of any debris. If the scallops are still attached to the shell, gently separate them. Remove any membranes or inedible parts.
Then sauté with oil, garlic and chopped onions; when it starts to wilt add the paprika and white wine.
Season with salt and pepper, and cook for a minute.
Pour the sauce over the scallops (directly in the shells) and sprinkle them with plenty of breadcrumbs; now put them in the oven, turning on only the grill.
When you see that the surface begins to brown, they are ready; you can remove them from the oven and add a drizzle of dolia oil and parsley (which I don't like so I don't add it).
Have you ever tasted them? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
For the recipe I took inspiration from the site: spain.info.
