Scallops, Galician Style (Vieiras A La Gallega)

By LaLaCooks

Tapas, Sensational Small Plates from Spain, Joyce Goldstein

The scallop shell is the symbol of the Galician pilgrimage town of Santiago de la Compostela and of Saint James the Apostle, whose remains are entombed there. The tale behind how the scallop shell came to symbolize the town and the saint varies, but a common story explains tht Saint James rescued a knight from downing, and when the knight emerged from the water, his armor was covered with scallop shells.

This dish is quite rich, so allow 4 scallops per person. Scallops are often soaked in a solution of tripolyphosphate, which adds to their weight and makes them appear as if they are covered in a milky white liquid. Look for untreated sweet-smelling dry-packed scallops, sometimes labeled diver scallops.

Ingredients

• 16 sea scallops, preferbly dry pack, tough side muscle removed
• 1 lemon, halved
• 6 tablespoons olive oil
• 1 large onion, finely chopped
• 1 ounces serrano ham or bacon, chopped
• 1 cup dry white wine
• 2 teaspoons sweet paprika (optional)
• 1/4 cup chopped fresh flat-leaf parsley
• salt and freshly ground black pepper
• 1/2 cup fine dried bread crumbs

Preparation

Step 1

1. Preheat the oven to 400.
2. Divid the scallops evenly among the prepared cazuelitas and squeeze of bit of fresh lemon juice over them. Refrigerate until the sauce is ready.
3. In a frying pan, heat the oil over medium heat. Add the onion and ham and cook, stirring occasionally, until the onion is very soft, about 15 minutes. Add the wine and cook until reduced by half, ab out 5 minutes. Stir in the paprika, if using, and parsley, and season with salt and pepper. Remove from the heat.
4. Spoon the sauce evenly over the scallops, and then sprinkle evenly with the bread crumbs. Bake until the scallops are barely opaque at the center, the sauce is bubbling, and the bread crumbs are golden brown, ab out 15 minutes. Serve at once.