It is said that the bones of
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.
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
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