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Vieiras al horno

by seacorp-admin
October 22, 2018


  • 6 Galician scallops.
  • 50 grams of ham.
  • 1 medium-sized onion.
  • 1 lemon Parsley.
  • Extra virgin olive oil (EVOO).
  • Salt and black pepper

If you buy the scallops at our Fresco y del Mar online fish shop, you will only have to defrost them, since they come perfectly clean and gutted, in any case you can wash them with cold water. To defrost them, it is best to leave them in the fridge for the day before they are consumed, and avoid defrosting them by leaving them at room temperature. Once defrosted, you should salt them and add a splash of lemon. There are also cooks who, once the scallops are cleaned, leave them for a few hours in a container over which they have previously poured brandy. You must preheat the oven to 180 º and in all oven.

Cut the onion into julienne strips, and fry it in a frying pan with a splash of EVOO. Once the onion loses its characteristic white color, and acquires that translucent appearance, without removing the pan from the heat add the ham and parsley that you should have previously cut into small pieces. Season with salt and black pepper, mix all the ingredients well and remove it from the heat. Then place a teaspoon of the sauce in each of the scallops, and place them in the oven for about fifteen minutes. (Fresco y del mar, 2020)