Scallops baked in Galician style

Scallops baked in Galician style

Course: First dish
Cuisine: Galician
Keyword: oven, scallops
Calories: 265.03kcal

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
This recipe for baked scallops is traditional from Galicia. As in all recipes, it has its variants depending on the custom of each house. It can be made with tomato or without tomato, with paprika or without paprika, with ham or without ham and even without breadcrumbs.
I make it as my mother taught me and as it was always done in my family: with tomato, with ham and with breadcrumbs but without paprika. She also put a teaspoon of brandy in each of the scallops so that they were marinated while preparing the sauce. I do the same.
I hope you like it.
Servings 3 servings


  • 6 scallop
  • 1 trickle cognac
  • 3 tbsp olive oil
  • 1 onion small
  • 400 g tomatoes peeled, seedless and crushed
  • ½ cup white wine
  • 100 g Serrano ham diced
  • bread crumbs

Step by step instructions

  • Clean the scallops and reserve in their shells.
  • Pour a teaspoon of brandy on top and leave them to marinate while the sauce is being prepared.
  • Brown the onion, grated or finely chopped, over low heat.
  • Then add the peeled and crushed tomato, the salt (watch out, ham will be added later) and a pinch of sugar.
  • Let it cook until it thickens. Then add the white wine and let it reduce.
  • Add the ham and sauté for a few seconds so that it is not too salty.
  • Cover the scallops with the sauce and sprinkle breadcrumbs on top.
  • Bake 12-15 minutes at 190º-200ºC


Calories: 265.03kcal | Carbohydrates: 9.57g | Protein: 12.38g | Fat: 20.04g | Saturated Fat: 4.02g | Cholesterol: 27.87mg | Sodium: 521.69mg | Potassium: 526.63mg | Fiber: 2.22g | Sugar: 5.06g | Vitamin A: 1112.3IU | Vitamin C: 20.98mg | Calcium: 26.06mg | Iron: 0.92mg

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