Irresistible grilles + 7 tips

Hello friends! In Paulina Cuisine we love sea fruits, and vieiras They are no exception because they are delicious!

Surely they think they are one of those delicacies that seem reserved for luxury restaurants, but the reality is that Prepare you at home It is much easier than they imagine.

This mollusk, with its tender meat and delicate taste, is a true gourmet pleasure that can turn any dinner into a special occasion. In this note, we will know all the details to choose, clean and Cook you go Like an expert.

About the recipe with scallops

The versatility of vieiras It is one of its great virtues. They can be prepared in a thousand ways, but there are three ways that are indisputable queens: you go to the Galician, grilled scallops and baked. Each highlights a different facet to take advantage of all its flavor and texture.

Throughout this tour, we will explore these variations to choose your favorite. Spoiler: You will want to try them all.

What is the difference between scallops and zamburiñas?

This is the million -dollar question. Although they are often confused, they are not the same. The vieiras They are larger, with a more rounded and wavy shell. Its meat is white and firm, with a softer and more sweet flavor. In addition, its cost is more accessible.

Las benchon the other hand, they are smaller, their shell is more elongated and dark, and its flavor is more intense and concentrated. They are usually more expensive than scallops. Both are delicious, but different!

How to clean go by step by step

If you buy fresh and whole shells, clean them is a fundamental step. Do not scare yourself, it is simpler than it seems to guarantee a perfect result. Here we explain how to do it.

1. Open the shell: With a short and strong knife, look for the union of the two shells and make lever with care to separate them.
2. Separate meat: Once open, pass the knife stuck to the flat shell to separate the muscle (the white and round part) and the coral (the orange part).
3. Remove the non -edible parts: Discard the dark membrane and beards that surround the meat. We are only interested in white and coral muscle.
4. Wash well: Pass the meat and coral through cold water to eliminate any rest of sand. It is important to dry them very well with cooking paper before cooking them.

A trick to be very clean is to submerge them a few minutes in water with salt after separating them from the shell. This helps to release any impurity they may have.

Variations of recipes with scallops

This ingredient is like a blank canvas. Next, we present some of the most popular ways to prepare them to inspire.

• Grilled: The purest way to enjoy its flavor. They simply cook in a Very hot pan or iron with a little olive oil, garlic and parsley. The secret is not to cook them too much to be juicy inside.
• Baked rod gratin: An infallible classic. They are covered with a Bechamel soft, breadcrumbs and cheeseand are gratin in the oven until the surface is golden and crispy. They are a perfect incoming for any celebration.
• Baked to the Galician baked: The traditional recipe par excellence in Spain. They prepare with a onion and ham sofritothey are covered with breadcrumbs and bake in their own shell. A dish full of flavor and tradition.

And for sea kitchen lovers, here we have many more fish and shellfish recipes that will love you.

8 tips for perfect scallops

1. Freshness above all: If possible, choose fresh scallops. They must smell of sea and be closed or closed when touching them.
2. Drying is key: Before cooking them grilled, dry the meat very well to get a perfect gold.
3. Not overcover: These are cooked very fast. A couple of minutes on each side over high heat is enough. If they pass, they become gums.
4. The coral is also eaten: Do not discard the orange part. The coral is delicious and has a more intense flavor.
5. Very hot pan: To make them grilled, the pan must be smoking. This creates a golden crust and maintains the tender interior.
6. Deep cleaning: Make sure all the sand. Nobody wants to meet a crunchy and unpleasant surprise.
7. Frozen are also worth: If you use frozen scroll, it is essential to let them down slowly in the fridge so that they do not lose their texture.
8. Take advantage of the shell: The shells are perfect to serve the baked ravings or the Galician, the presentation is everything!

If you are looking for more ideas for a special dinner, a seafood paella is always an excellent option.

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Galician scallop recipe

Yield: 4 to 6 portions

Preparation time: 45 min

Ingredients for scope

• 12 fresh scallops on your shell
• 1 large onion
• 2 garlic cloves
• 50g serrano ham in taquitos
• 1 tablespoon of sweet paprika
• 1/2 glass of white wine
• 4 tablespoons of tomato sauce or crushed tomatoes
• Breadcrumbs
• Olive oil
• Sal
• Pepper

How to go to Galician step by step

1. Clean the scallops: Follow the steps explained above to clean the scallops, reserving meat and coral on the one hand and concave shells on the other.
2. Prepare the Sofrito: Finely chop the onion and garlic. In a pan with a good stream of olive oil, poach the onion over medium heat until it is transparent. Add the garlic and cook for another minute.
3. Add the ham and paprika: Incorporate ham taquitos and sauté a couple of minutes. Remove the pan from the heat and add the sweet paprika. Remove quickly not to burn.
4. Incorporate wine and tomato: Put the pan again to the fire, add the white wine and let the alcohol evaporate. Then, add the tomato sauce, salt and pepper everything together for about 5 minutes.
5. Mount the scallops: Place a tablespoon of the Sofrito in each shell. Put the beef with its coral.
6. Cover and bake: Generously cover every scattered with breadcrumbs and water with a spinning olive oil.
7. Gratin: Bake in the preheated oven at medium-body temperature (200 ° C) with the gratin function for about 10-15 minutes, or until the surface is well golden. Serve immediately.