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Home / Recipes / Appetizers & Tapas / Scallops Baked in Their Shells

Scallops Baked in Their Shells - Vieiras en su Concha

Makes 6 (as a first course) servings.

Cook Time: 10 minutes

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Ingredients:

6 fat scallops on the half-shell

6 heaped tbsp grated fresh breadcrumbs

Dribble of olive oil

Juice of 1/2 lemon

About 1 tsp sea salt

Preparation:

Wash the scallops well. On the coast people do this in a bucket of seawater.

Scatter the breadcrumbs and a pinch of salt over the scallops, dribble with olive oil and a few drops of lemon juice, then pop into a hot oven. Fat scallops take about 10 minutes, but start checking earlier with a toothpick stabbed into the white flesh for tenderness.

Ramón Vieites, a cellarman at Pazo de Fefiñanes, told me his family makes this even more simply, putting the washed scallops into a flameproof dish over direct heat for 4-5 minutes with nothing more than a little olive oil.


Recipe courtesy of Spain GourmeTour magazine

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THIS RECIPE FEATURES:

Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
  • Medium - fruity and flavorful
  • Masterful coupage of three varieties of olives
  • Complex warm and fruity flavor
  • The La Tienda favorite
  • First cold pressed - very low acidity
All Natural
Rated 4.5 Stars
$19.95 OO-45
Classic Paella
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