Vieiras à Moda do Norte

A scallop recipe from the north of Portugal

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This recipe is based on one recorded by Olleboma, who reminds his readers that ewe’s cheese would be used in the north of Portugal, where scallops abound and where the dish belongs. However, you may use other suitable cheese.


  • large scallops, 8, in their shells
  • butter, 50 g (2


Place the scallops, flat shells upwards, on your cooker’s hot-plate. Once they start to open, prise them fully open with a knife, remove the contents and keep such liquid as is released. Separate corals and white muscles as usual, wash them and cut the muscles into thick slices. Fry the corals lightly in half the butter. Place corals, sliced muscles, tomato sauce, reserved scallop juices, port,