Ingredients to make Zamburiñas in Galician sauce:
- 8 scallops
- 1 piece of onion
- 1 clove garlic
- 30 grams of chopped ham
- 100 milliliters of white wine
- 100 grams of fried tomato
- 1 splash of olive oil
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of hot paprika (optional)
How to make Zamburiñas in Galician sauce:
- Clean the scallops by passing them through the tap to remove the dirt and some webs, dry them and reserve them. Peel and chop the onion and garlic very small so that it is not noticeable when eating the scallops.
- Put a pan with a jet of oil, wait for it to heat up and sauté the onion. When it starts to take color, add the minced garlic and let it cook without burning.
- Chop the ham very small, add it to the pan, give it a spin and pour the glass of white wine. Let the alcohol reduce for 3-4 minutes.
- Add the fried tomato or tomato sauce. Let everything cook for about 5 minutes. So that the sauce for the Galician scallops is just right, cook it over medium-low heat, so the sauce will not burn.
- Add to the sauce a little salt, pepper and, if you want to make some scallops in hot sauce, a little hot paprika. Stir and let cook another 5 minutes. Taste to rectify with salt if necessary.
- Scoop the coral out of the scallops, drained and cleaned, carefully add to the sauce, cook for 3-4 minutes on one side, carefully flip and cook for another 3-4 minutes. Skip them with the sauce so that all the flavors are integrated and turn off the heat.
- Put the shells on a serving platter or platter, add the scallops in sauce, each in its own shell, and cover with more sauce. If you like them crispier, add breadcrumbs on top and brown them in the oven. However, if you want to make scallops in the oven, we recommend you consult this other recipe. And ready your Galician scallops! You can accompany them with more recipes that serve as a starter, such as steamed clams or grilled razor clams.
