Wednesday, April 28, 2010
Vieras a la Gallega (Galician-Style Scallops)
This is one of my favorite recipes from Spain. The scallops are cooked in a tomato-based sauce that has a sweet onion and smoked paprika flavoring. It is important that you use sweet Spanish paprika rather than the normal paprika you might find in most grocery stores. You can find this at speciality stores or online at websites like La Tienda.
I cook these scallops in actual scallop shells that my mom brought back for me from Spain. Obviously, if you don't have these, you can use individual baking tin cups or small baking dishes.
Here is what you will need:
Step 1: Preheat oven to 450 degrees. Finely chop small onion.
Step 2: Place 3 tablespoons of olive oil in pan and add onion when hot.
Saute until it starts to turn just slightly golden.
Step 3: Add one can of tomato paste.
Then fill empty can from tomato paste with water and add to pan; do this twice.
Step 4: Add 1/3 cup of wine; Then add 2 teaspoons of sweet Spanish paprika, 1/4 teaspoon of hot Spanish paprika (optional), and 1/4 cup of bread crumbs.
The sauce will begin to thicken. Let it simmer for a few minutes until it has a thick consistency---if sauce does not begin to thicken, add another sprinkle of bread crumbs. Taste and adjust seasonings.
Step 5: Place scallops in shells or tiny baking dishes.
Step 6: Spoon sauce over scallops.
Step 7: Place scallops in oven. Cook at 450 degrees for 10 minutes. Then turn down temperature to 350 degrees and cook for 15 more minutes. Then, turn on the broiler and cook for 3 more minutes to give it a slight crust. Pay close attention that it doesn't start to burn (every oven is different). ***My mother says that if you buy large scallops, you may want to cook them in the oven for 5 or so minutes before adding the sauce, since they can take longer to cook.
Step 8: Enjoy!
List of Ingredients:
3 tablespoons of olive oil
1 small onion
1 can of tomato paste
2 teaspoons of sweet paprika
1/4 teaspoon of hot paprika
1/3 cup of white wine
1/4 cup of bread crumbs
Scallops (I bought a 12 ounce bag of scallops---this sauce is probably enough for 1 lb.)