Vieira : Scallop

We ate this every single year at xmas or new years in Galicia. 


After (well… 1/2 way) – it’s scallops, mushrooms and cream – that’s about it.

Sauté the mushrooms, add cream, then add the scallops (whole or chopped in chunks) – cook briefly.
Ladle into the shells, cover with breadcrumbs and toast under the broiler.

You could get fancy and sauté a bit of onion before (& in addition to) the mushrooms – or finely chopped leeks.

Save the shells for next year.

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