Baked Galician Scallops with Onion, Tomato and Paprika Crumbs

What you need

• 12 queen scallops (zamburinas) in the shell, or 6 larger scallops on the half shell
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 60 ml (1/4 cup) dry white wine
• 1 tbsp tomato sauce, thick, cooked-down
• 80 g (3/4 cup) dry breadcrumbs
• 1/2 tsp sweet smoked paprika, pimenton
• 3 tbsp olive oil
• 20 g (1 1/2 tbsp) butter
• 2 tbsp flat-leaf parsley, chopped
• salt, a handful for the soak, plus to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Fill a bowl with cold water, stir in a handful of salt and soak the scallops for 30 min to clean them.

2. 2

   Lift them out, open the shells and cut the meat free. Remove the dark gut and rinse the shells, then dry the shells.

3. 3

   Halve any large scallop meat and keep it with its coral.

4. 4

   Heat 1 tbsp oil in a frying pan over low heat. Stir the breadcrumbs with the paprika until lightly toasted, 2-3 min, then tip them into a bowl.

5. 5

   Return the pan to medium heat with the remaining oil. Cook the onion and garlic until soft but not browned, 6-8 min.

6. 6

   Pour in the wine and let it bubble for 2 min.

7. 7

   Stir in the tomato sauce and cook until the mixture is thick and jammy, 3-4 min.

8. 8

   Take the pan off the heat. Stir in half the parsley and season with salt and pepper.

9. 9

   Heat the oven to 180 °C (350 °F), top and bottom heat, no fan.

10. 10

    Set the shells on a baking tray and put the scallop meat back in them.

11. 11

    Spoon the onion mixture over the scallops, then press a layer of paprika breadcrumbs on top. Dot with the butter.

12. 12

    Bake until the crumbs are golden and the scallops turn opaque, 8-10 min. Do not overbake or they turn rubbery.

13. 13

    Scatter with the remaining parsley and serve hot in the shells.

Imported from cocinaabuenashoras.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.