Galician scallops, a delicious recipe, simple and quick to prepare. A great dish for an aperitif, as a starter or at parties, since at Christmas they cannot be missing on a Galician table. The scallop meat has an intense sea flavor, it is a very good protein, rich in minerals, iodine, iron, phosphorus and zinc.
The scallops can be prepared in various ways: garlic, baked, au gratin, with rice, vegetables … They must be as fresh as possible so that they are good, but if you do not find fresh, frozen they also serve. cooking, since if we go over it, it looks like a rubber and this is not recommended. This seafood needs very little cooking, so we will have to monitor it to prevent it from drying out. All that said, let’s go with the recipe for scallops in sauce that we share in Free Recipes, so read on to find out how to make Galician scallops, you will be surprised how easy it is and how good they are!
Ingredients to make scallops in Galician sauce:
How to make scallops in Galician sauce:
Clean scallops passing them through the tap to remove the earth and some webs, dry them and reserve them. Peel and mince the onion and garlic very small so that you do not notice much when eating the scallops.
Put a frying pan with a jet of oil, wait for it to heat up and poach the onion. When it begins to take color, add the minced garlic and let it cook without burning.
Chop the ham very small, add it to the pan, give it a spin and pour the glass of white wine. Let the alcohol reduce 3-4 minutes.
Add the fried tomato or tomato sauce. Let everything cook for about 5 minutes. For the Galician scallop sauce to be just right, cook it over medium-low heat, so the sauce will not burn.
Add to the sauce a little salt pepper and, if you want to make scallops in spicy sauce, a little hot paprika. Stir and cook for another 5 minutes. Try to rectify with salt if necessary.
Take the coral out of the scallops, drained and cleaned, carefully add to the sauce, cook for 3-4 minutes on one side, carefully flip and cook another 3-4 minutes. Sauté them with the sauce so that all the flavors are integrated and turn off the heat.
Put the shells in a serving dish or plate, add the scallops in sauce, each one in its shell, and cover them with more sauce. If you like them crunchier, add breadcrumbs on top and brown them in the oven. However, if you want to make scallops in the oven, we recommend you consult this other recipe. And ready your Galician scallops! You can accompany them with more recipes that serve as a starter, such as steamed clams or grilled razor clams.
If you liked the recipe for Scallops in Galician sauce, we suggest you enter our Scallop Recipes category.