Name: Vieiras de Santiago
Yield: Serves four
Cuisine: Chilean
Ingredients: 45 ml/3 tbsp finely chopped fresh parsley; 50 ml/2 fl oz/¼ cup orange juice; 50 g/2 oz/4 tbsp butter; 30 ml/2 tbsp anis spirit, such as Ricard or Pernod; 30 ml/2 tbsp olive oil; 450 g/1lb large shelled scallops, or 8-12 large ones on the shell, detached and cleaned; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 200 g/7 oz can tomatoes; pinch of cayenne pepper; salt and ground black pepper; 90 ml/6 tbsp stale breadcrumbs

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Scallops are the symbol of St James (Santiago), and this dish is associated with his shrine at Santiago de Compostella in Galicia. The flamed scallops are covered in tomato sauce and are served hot in the curved shell, with crisp breadcrumbs on top.

Ingredients

30 ml/2 tbsp olive oil
1 onion, finely chopped
2

Method

Heat the oil in a pan and fry the onion and garlic over a gentle heat. Add the tomatoes and cook for 10–15 minutes, stirring occasionally. Season with a little salt and cayenne pepper.
Transfer the tomato mixture to a small food processor or blender, add 30 ml/