Vieiras con Vino y Migas de Pan

Scallops Baked in Their Shells with White Wine and Breadcrumbs

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Preparation info

  • Difficulty

    Easy

  • Tapas

    24

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

  • About

It is said that the bones of Saint James were taken from the Holy Land to Spain during the Middle Ages and buried where the Cathedral of Santiago de Compostela stands today. Since then, people have made the pilgrimage to Santiago de Compostela from all over Europe, following the Camino de Santiago (Way of Saint James). Last year, nearly 20 000 people walked, hobbled or rode mountain bikes through the Galician countryside. In true Spanish style there is no one particular road or path. Some of the major routes, however, are marked with images of scallop shells, the sign of Saint James.

The scallop is still very important to the Galician economy and tons are grown in suspended baskets in the sea, but you don’t have to walk to Spain to make these little scallops. The layer of golden breadcrumbs hides a just cooked scallop, surrounded by flecks of jamón and juicy white breadcrumbs that have soaked up the albariño, a dry white wine from the same countryside that the pilgrims walk through each year.

Ingredients

  • 24 fresh scallops, on the shell
  • 1 tablespoon olive oil
  • 1 white onion, finely diced
  • 80 g ( oz) jamón, finely diced
  • 1 tablespoon Spanish sweet paprika
  • 500 ml (17 fl oz/2 cups) albariño or other dry white wine
  • fine sea salt
  • 165 g ( oz/2 cups) fresh white breadcrumbs

Method

Preheat the oven to 220°C (425°F/Gas 7). Clean the scallops and remove the tube, leaving the coral. Return to the shell. Place the scallops in a single layer on two baking trays.

Heat the olive oil in a frying pan over medium heat and cook the onion for 1 minute. Mix in the jamón and cook for 1 minute, or until the jamón just starts to change colour. Stir in the paprika and continue cooking for 1 minute then stir in the wine. Bring to the boil then reduce to a simmer and cook for about 12 minutes, or until its volume has reduced by half then remove from the heat.

Season each scallop with a small pinch of fine sea salt. Pour 1 tablespoon of the onion and jamón mixture over each scallop and sprinkle with 1 tablespoon of breadcrumbs. Bake in the oven for 5 minutes, or until the scallops are just cooked through and the breadcrumbs are lightly golden. Serve immediately.