Scallops baked in Galician style

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

This baked scallops recipe is traditional Galicia. As it happens in all the 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 do it as my mother taught me and as it was always done in my family: with tomato, with ham and with bread crumbs but without paprika. She also put in each of the scallops a teaspoon of cognac so that they were macerated while preparing the sauce. I do the same.

I hope you like it.

Ingredients

Servings 3 serves


  • 6 great scallop
  • 1 shot cognac
  • 3 tbsp olive oil
  • 1 onion
  • 400 g tomato peeled, without seeds and crushed
  • ½ wine glass white wine
  • 100 g cured ham in small cubes
  • breadcrumb

Nutrition

Calories: 605kcal | Carbohydrates: 21g | Protein: 76g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 156mg | Sodium: 1450mg | Potassium: 1757mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 42.9mg | Calcium: 100mg | Iron: 2.2mg

Step by step instructions

  • Clean the scallops and reserve in their shells.
  • Pour a teaspoon of cognac over them and leave them marinating 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 (beware, because later we will add ham) and a pinch of sugar.
  • Leave to cook until thick. Then, add the white wine and let 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 bread crumbs on top.
  • Bake 12-15 minutes at 190º-200ºC
Vieiras al horno
Scallops baked in Galician style

This baked scallops recipe is traditional Galicia. As it happens in all the 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 do it as my mother taught me and as it was always done in my family: with tomato, with ham and with bread crumbs but without paprika. She also put in each of the scallops a teaspoon of cognac so that they were macerated while preparing the sauce. I do the same.

I hope you like it.

Ingredients

Servings 3 serves


  • 6 great scallop
  • 1 shot cognac
  • 3 tbsp olive oil
  • 1 onion
  • 400 g tomato peeled, without seeds and crushed
  • ½ wine glass white wine
  • 100 g cured ham in small cubes
  • breadcrumb

Step by step instructions

  • Clean the scallops and reserve in their shells.
  • Pour a teaspoon of cognac over them and leave them marinating 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 (beware, because later we will add ham) and a pinch of sugar.
  • Leave to cook until thick. Then, add the white wine and let 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 bread crumbs on top.
  • Bake 12-15 minutes at 190º-200ºC
Vieiras al horno
Nutrition Facts
Scallops baked in Galician style
Amount Per Serving
Calories 605 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 156mg52%
Sodium 1450mg60%
Potassium 1757mg50%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 5g6%
Protein 76g152%
Vitamin A 1350IU27%
Vitamin C 42.9mg52%
Calcium 100mg10%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.