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
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