Ingredients to make Galician scallops:
- 4 scallops
- 1 small onion
- 100 grams of serrano ham
- 2 tablespoons dried tomato
- 1 dessert spoon of sweet or hot paprika
- 100 milliliters of white wine
- 3 tablespoons breadcrumbs
- 1 splash of olive oil
How to make Galician scallops:
- Do you wonder how the versa are prepared? Well, first you must clean the scallops with cold water and remove the earth and membranes that cover the shell. Once clean, dry them with kitchen paper and place the scallops in their shells.
- Prepare all the ingredients to make the filling for the Galician scallops, so that it chops the onion very small and cuts the ham also very small. If you don’t want to find pieces of onion, you can chop it in a food processor.
- Heat a pan with a little oil and sauté the onion. When it is very poached, add the pieces of ham and cook over low heat.
- Add the fried tomato, let it cook for a few minutes and add the sweet paprika and a pinch of hot paprika. Stir and pour the white wine right away. Let the alcohol reduce for a few minutes. Taste the mixture before filling the shell, since the ham gives a lot of flavor. If necessary add a little salt.
- Fill the shells with the previous preparation, distributing it well among the four and completely covering the scallops.
- Put the shells on a baking tray and cover them with the breadcrumbs. Turn the oven on to 200 ºC with heat up and down and, when hot, bake the scallop’s Galician style, placing the tray in the central part.
Tip: although this is the traditional recipe, you can also make Galician-style scallop’s stuffed gratin with cheese.
- In 12-15 minutes, they will be golden and ready to serve, but the time can vary depending on the oven, so we recommend keeping an eye on them. Enjoy this exquisite recipe for Galician scallops with paprika immediately to prevent it from getting cold.
