Scallops Galician Style

Vieiras a la Gallega is a tasty and quick dish that is cooked mainly in special events like Christmas or New Year. Scallops are very popular in Galicia, so much so, that its shell is a recognisable symbol for the Camino de Santiago or Ruta Jacobea. People from all around come to Santiago de Compostela to the Cathedral in pilgrimage. It is said that St James’ last resting place is there.

There are many theories of why this simple shell is so famous. Some say that the pilgrims would use it to drink water after arriving to Santiago and would take it back as a souvenir and drinking cup. Others say that it was given to the pilgrims (together with some sort of certificate) to prove they had done the Camino so, when they walked back, they’d display it on their hats or capes and other pilgrims and common folks would know they had completed the route.

But, at home, we only had vieira shells for doing this dish. And they only came out of the kitchen cabinet at Christmas time.

I remember it so clearly that it is unreal how many years have passed. My dad would go to the Cetárea (fresh shellfish farm) and buy a number of thigs: scallops, spider crabs, crabs and sometimes, percebes. When he got home and unpacked his purchases in the kitchen sink, it filled with the smell of the sea. The saltness. The waves. The wind. Everything seemed to be there packed up in our tiny kitchen.

So when my mum cooked this simple but yet deliciously amazing dish, we knew it was truly Christmas and were happy to be together. Never thinking there would be a time when that moment would never repeat itself again.

So please, enjoy this recipe that comes all the way from my kitchen to you.

You can find the step by step video to this recipe here:

Scallops Galician Style

Servings: 2
Prep Time: 10 mins
Cook Time: 6 mins approx
Difficulty: Easy
Rating: stars
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Credit: The Spaniard’s Kitchen

Ingredients

4 Scallops in their shell

1 Medium Sized Onion, chopped

3 Tbs of Tomate Frito or any other tomato sauce

40 grs of Serrano Ham or Facon (if you are pescatarian), chopped

100 Ml of a good White Wine
100 grs of Breadcrumbs (or enough to cover the scallops)
Salt to taste

Directions

1. Add some oil to the pan and fry the onion until soft and brown.
2. Once brown, add the wine (Remember: the better the wine, the better the dish. Ribeiro, Albariño or Godello are recommended to cook AND drink) and let it reduce in medium heat.
3. Once reduced, add the tomato sauce and mix and let it cook for about 3 minutes.
4. Add some salt and mix.
5. Take off the heat, transfer to a bowl and set aside.
6. If using facon, cook it in a pan until golden.
7. Prepare your shells on a baking tray.
8. Put the clean scallops in the shells.
9. Add the uncooked serrano ham (if using) or cooked facon evenly over the scallops.
10. Distribute the onion & tomato sauce mix evenly over the scallops.
11. Add the breadcrumbs on top of the mix, covering it.
12. Put in the oven at 220 degrees for 3 minutes and 3 minutes under the grill. When the edge gets brown and it gets golden at the top, they are ready to take out.
13. Serve hot and enjoy with a good wine!