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Scallops Baked in Their Shells - Vieiras en su Concha

Makes 6 (as a first course) servings.

Cook Time: 10 minutes

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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

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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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