Scallops, Santiago Style (4-6)

A popular recipe which replaces the typical white sauce found in ” Coquille St Jacques” with a spicy tomato and wine sauce. Its from ” The Foods and Wines of Spain” by Penelope Casas. Accompany with a medium dry white wine if wished….

Scallops, Santiago Style (4-6)
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Scallops, Santiago Style (4-6)
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  1. Heat the oil in a frying pan and saute the onion and garlic until the onion is soft. Add the scallops and cook over a high heat for 2 minutes, stirring. The scallops should not give off liquid but if they do, remove them and evaporate the liquid.
  2. Lower the heat and sprinkle in the parsley, thyme, chilli, salt and pepper.Add the mushrooms and cook for 5 minutes, Pour in the brandy and flame.
  3. Now remove the scallops and mushrooms and arrange in scallop shells or individual gratin dishes. Add the wine and tomato sauce to the frying pan and bring to a boil. Check seasoning, then simmer for 10 minutes, uncovered.
  4. Pour the sauce over the scallops. Sprinkle with breadcrumbs and dot with butter. Bake at 450 F for about 10 mins.
  5. Serve with a green salad .
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