Scallops baked in Galician style

Published originally in lareira.net by Marta, on 25/12/2001

Scallops baked in Galician style

This recipe for scallops is traditional in Galicia. It can be made with tomato or without tomato, with paprika or without paprika, with ham or without ham. I do it as my mother taught me and how it was always done in my family. I hope you like it.

Ingredients

3 serves
Recalculate quantities
serves
Nutrition Facts
Scallops baked in Galician style
Amount Per Serving
Calories 605 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 156mg 52%
Sodium 1450mg 60%
Potassium 1757mg 50%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 5g
Protein 76g 152%
Vitamin A 27%
Vitamin C 52%
Calcium 10%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

3 serves
Recalculate quantities
serves
Nutrition Facts
Scallops baked in Galician style
Amount Per Serving
Calories 605 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 156mg 52%
Sodium 1450mg 60%
Potassium 1757mg 50%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 5g
Protein 76g 152%
Vitamin A 27%
Vitamin C 52%
Calcium 10%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Clean the scallops and reserve in their shells.
  2. Pour a teaspoon of cognac over them and leave them marinating while the sauce is being prepared.
  3. Brown the onion, grated or finely chopped, over low heat.
  4. Then add the peeled and crushed tomato, the salt (beware, because later we will add ham) and a pinch of sugar.
  5. Leave to cook until thick. Then, add the white wine and let reduce.
  6. Add the ham and sauté for a few seconds so that it is not too salty.
  7. Cover the scallops with the sauce and sprinkle bread crumbs on top.
  8. Bake 12-15 minutes at 190º-200ºC

 

Vieiras al horno

 

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