How to cook Scallops Galician Style
- 18 scallops, with their corals
- 1 medium onion, finely chopped
- 3 ounces (90 g) flour
- 4 cloves garlic, finely chopped
- Olive oil
- Parsley, chopped
- 1 cup (1/4 liter) chicken bouillon
- 1/3 pint (200 ml) dry white wine
- Corn flour (if needed)
- Reserve the scallop corals. Put the white muscles in a colander and dip them twice in boiling water, then drain and coat them with flour before frying.
- Fry the scallops in small batches in hot oil.
- When they are done, remove the scallops to a casserole and cover them with the chicken broth and wine.
- Bring to the boil and simmer for 5 minutes. Remove the muscles to a shallow earthenware overt dish, reserving he cooking liquid.
- Fry the onion, garlic and parsley in the oil already used.
- When the onions are well done, add the scallop broth. Reduce this mixture to something like a puree, then add the scallop corals and pass all through a fine sieve pressing hard.
- Add a little corn flour if the mixture has to be thickened.
- Pour the sauce over the muscles, season with salt, heat in a moderate oven for 5 minutes and serve in the oven dish.
The Spanish name of this recipe is Vieiras a la Gallega
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 honor to Saint James of Compostela.
This recipe for Scallops Galician Style serves/makes: 4
The Scallops Galician Style Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Scallops
Preparation Method: Poached/Simmered