Vieiras de Santiago

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

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

Americas
Europe
Chile
Spain
Santiago
Fish course
Pescatarian
Mediterranean

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/

Ingredients

Method

Photos