Vieiras a la Gallega

Name: Vieiras a la Gallega (Scallops in the Galician style)
Yield: Serves Four
Cuisine: Spain
Ingredients: dry white wine, 200 ml (⅓ pint); chicken bouillon, ¼ litre (1 cup); olive oil; flour, 75 g (2 oz); parsley, chopped; garlic, 4 cloves, finely chopped; garlic, 4 cloves, finely chopped; a medium onion, finely chopped; cornflour (if needed); scallops, 18, with their corals; scallops, 18, with their corals

Scallops in the Galician style

Preparation info

Serves
Four

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

The scallop has a special association with Galicia, since it became the emblem of the pilgrims who made their way in large numbers, from the eleventh century onwards, to Santiago to do honour to Saint James of Compostela.

Ingredients

scallops, 18, with their corals
flour, 75 g (2

Europe
Spain
Galicia
Main course
Mediterranean

Method

Reserve the scallop corals. Put the white muscles in a colander and dip them twice in boiling water, then drain them and coat them with flour before frying them in small batches in hot oil. When they are done, remove them to a casserole and cover them with the chicken broth and wine. Bring to the boil and simmer for 5 minutes. Then remove the muscles to a shallow earthenware oven dish, reservin