Rub the quails with sea salt and pepper, put them in a roasting dish, pour oil over the birds. Set the dish high up in an already hot oven. In 10 to 12 minutes they should be golden.
Drain and dry the pine kernels and raisins and cook them in a pan in butter for a few minutes until they colour. Transfer the roasted quails to the pan, heat the sherry in a silver spoon, set it alight and pour over the dish.