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Vieiras a la gallega

by seacorp-admin
November 22, 2018


  • Fresh or frozen scallops with half shell – 12 units
  • Fresh onion or chives – 2 units
  • Garlic clove – ½ unit
  • Ribeiro wine – 200 ml
  • Fried tomato – 80 g
  • 100 g breadcrumbs
  • Cured ham in tacos – 150 g
  • Extra virgin olive oil – 3 spoons
  • Salt to taste
  • Pepper- a pinch


If the scallops are frozen, which is the most frequent, since it is difficult to find them fresh, let them defrost in a container in the fridge. Chop the onions finely into brunoise or cubes. Prepare a frying pan with olive oil when hot, add the onion and sauté over low heat for 4 minutes. Add the garlic clove and the ham. Skip a minute

Then we add the Ribeiro wine (you have Ribeiro brands for 2.50 euros, it is not expensive and gives a very special flavor to the scallops). Lower the heat and let the alcohol evaporate, cover the pan with a lid or an upside down plate and let it cook for about five minutes. While preheating the oven to 180 degrees by placing the oven rack higher as to gratin.

Now add the fried tomato and stir to mix. Cook for three minutes, taste and season with salt and pepper. Fill the scallops and place them in a baking dish or tray, sprinkle a little breadcrumbs on each scallop. Bake 10 minutes at 180 degrees plus 6 minutes of rest with the oven off. (Cocina casera, 2018)