Scallops Recipes

MONKFISH WITH SCALLOPS AND CHILLI

Ingredients:

500 g. monkfish
6 scallops
4 bits of chile
500 g. chard
4 tablespoons olive oil
Flour
Salt
Fish stock
Leek
Onion

Preparation:

Place in a baking pan, olive oil, chop the leek and onion and put it over the olive oil. Cut the monkfish into slices, season and wrap in flour. Add the monkfish to the pan, moving it to prevent sticking. Add the scallops, chili, fish stock and simmer 5 minutes. Cook the chard, drain and saute. Place the monkfish in the center of the plate with the scallops around, place the chards around and drizzle with the sauce.

RICE WITH SCALLOPS

Ingredients:

4 cups of rice
8 scallops
1 red pepper into chunks
2 ripe tomatoes
1 onion
Parsley
Olive oil
Water
Salt, pepper and thyme.

Preparation:

Make a sauce with onions (previously chopped), tomato, parsley and chopped red pepper. Pour this mixture into a crock pot with water and bring to a boil. Add the rice, boil 15 minutes and season. Then add the scallops and continue cooking 5 minutes. If we want to make this recipe in a more complete dish, you can add to the rice, some seafood like peeled prawns or variegated scallop.

“CASA ROSITA” STYLE SCALLOPS

Ingredients:

Galician Scallops
Chopped onion
Olive oil
Salt
Paprika
Cognac
Breadcrumbs

Preparation:

Clean the scallops and remove all viscera. Make a sauce with the ingredients. The scallops are passed by the flour and sauté over high heat. Each scallop is placed in a shell, cover with the sauce and sprinkle with breadcrumbs. Finally, au gratin in the medium temperature oven for twenty minutes.

SCALLOPS GALICIAN PIE

Ingredients:

Scallops
Onion
Parsley
Oil
Salt
Flour
Yeast
Egg

Preparation:

Prepare the pie dough with flour, salt, yeast, egg and water. Knead the dough until it is linked. Prepare seasoning in a pan with oil, onion, parsley, salt and scallops. Stretch the dough with a rolling pin, pour the prepared on the first layer and cover with the second layer. Bake at 150 ° for 45 minutes.

BAKED SCALLOPS

Ingredients:

Scallops
Chopped onion
Salt
Pepper
Red pepper
Lemon juice

Preparation:

Cover a bowl with olive oil 0,4 º. Blend everything well mixed, cover the scallops and sprinkle some bread crumbs over each. Bake at 150 º for 30 minutes.

ALBARIÑO SCALLOPS

Ingredients:

Scallops
Garlic
Onion
Parsley
Paprika
Serrano Ham
Dash of Albariño
Salt

Preparation:

Clean the garlic and onion and passed through the chopper with the parsley and salt. Browning low heat and add pepper and dash of Albariño. Add one tablespoon each scallop and garnish with a few pieces of ham. Bake at 150 ° for 10 minutes.

REBOREDO SCALLOPS STYLE

Ingredients:

6 scallops
3 onions
2 sprigs of parsley
2 cloves of garlic
¼ l. olive oil
1 teaspoon paprika
Breadcrumbs
Salt

Preparation:

Add all chopped ingredients: oil, paprika, bread crumbs and salt to the scallops. Bake for 15 minutes.

WARM SALAD OF FRIED SCALLOPS WITH PEPPER VINAIGRETTE

Ingredients:

3 scallops
50 g. salad
50g. red and green peppers
25 g. onion
200 g. black olives
100 g. cornstarch
1 lime
salt
Oil (0.4 ° and 1 °)
vinegar

Preparation:

To prepare the vinaigrette, cut the peppers and onion into tiny dice, throw virgin olive oil, vinegar and salt. Marinate the scallops with lime juice and salt for 10 minutes, cover them in cornmeal and fry in hot oil. The black olives have to chop them well and let them dry for several days above the oven. Place the salad in the center of the plate, dress it, put the scallops on the sides. pour over them and around the plate the vinaigrette. Finally sprinkle with black olives.

WARM SALAD OF SCALLOPS WITH TOMATO VINAIGRETTE

Ingredients:

4 good-sized scallops
300 g. green beans
3 carrots
2 leeks
3 dls. extra virgin olive oil
1 * dl. Jerez vinegar
1 ripe tomato

Preparation:

Wash the scallops, stripping of the flaps and stomach. Cut the beans with a vegetable peeler lengthwise. Chop into julienne carrots and leeks. Boil these vegetables in salted water for 6 minutes and then cool them in ice water. Place the scallops on the grill for a minute on each side, after seasoning. Peel, remove the seeds and chop the tomato into small cubes, fry in oil, let it cool and then add the oil and vinegar and mix with a whisk. Arrange in the center of the plate the vegetables layered in this order, carrots, beans, leeks and scallops around them. Finally cover with vinaigrette.

NATURAL SCALLOPS

Ingredients:

Scallops
Oil
Salt
Lemon juice
Breadcrumbs

Preparation:

Clean the scallops and add a little salt, a little oil, a squeeze of lemon, some bread crumbs and baked at 150 degrees for 20-30 minutes.

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