These Galician Scallops also known as Zamburiñas are exquisite especially served with a smooth white wine béchamel and a crunchy Iberic ham! Surf and Turf at its best!

The Variegated Scallops, called Zamburiñas in Spain, are a small variety of scallops about half smaller than normal scallops. Check the picture below to see the difference. Those mollusks are changing sex many times during their lifetime to end up male. Which I find strange because ‘shell’ or “Concha” in Spanish means “the lady part” in South America… Well, let’s leave it to that!

The Coral

In Spain, the coral (roe) is also eaten, especially with this smaller variety of scallops. The coral is that orange part lying on the side of the scallop, with Zamburiñas way more tender than the usual scallops. If you make the recipe with normal-sized scallops, you should avoid leaving them in, they are usually quite rough to eat. Otherwise, I suggest cutting them into really small dice and adding them to the béchamel if you want to make good use of the coral.

Zamburiñas vs. scallops
Zamburiñas vs. big scallop shell

The region where you’ll find Zamburiñas is North West of Spain in Galicia and Asturia. It is the land of many other great dishes for example; the Galician octopus called ‘Pulpo a la gallega‘ or the Galician cod ‘Bacalao a la Gallega‘. They even make a special empanada Gallega with the Zamburiñas.

Famous in Other Ways

The shell from this particular variety of scallops is the symbol of the famous route of Santiago de Compostela. Back in the day, having one of those shells would mean that you’d made it to the whole Christian pilgrimage, to the Tomb of James in Santiago de Compostela. Many paths exist to reach Santiago de Compostela just like its shell symbol with its many lines meeting at one point, a perfect symbol for the pilgrimage.

A Winter Appetizer

zamburina

In Spain, the common belief is that small scallops taste better… February is the peak of the scallops season, they are usually served as appetizers or tapas. Spanish people often serve their scallops with a touch of Iberic ham, sometimes with a garlic-onion sauce, simple parsley, lemon and olive oil drizzle, tomato sauce or nothing at all!

Surf and Turf

For this batch, I wanted to try scallops the surf and turf way with the cured ham. I’ve made the scallops with a tad of white wine béchamel and topped it with a few pieces of Iberic ham (or any cured ham) enveloped in bread crumbs. Afterwards, in the oven, the béchamel will smooth things up while the Iberic ham will become crispier for a perfectly smooth yet salty sea bite!

Alternatives

The recipe is suitable for normal-sized scallops as well. Also, if you fancy a little gratin, or a Coquille st-Jacques style, go ahead and add some lovely cheese on top before grilling. On a last note, a little extra green parsley topping the cooked Zamburiñas would be ace too!

So let’s get to it!


Zamburiñas

5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 zamburinas
Calories 69
These Galician Scallops are exquisite, served with a smooth white wine béchamel and a crunchy Iberic ham! Surf and Turf at it's best!

Ingredients

  • 10 Zamburiñas
  • 100 g Iberic ham (or cured ham)
  • 2 tbsp breadcrumbs

Béchamel sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 50 ml white wine
  • 150 ml milk
  • 1 pinch nutmeg (*optional)
  • salt a pepper

Instructions 

  • Start by taking the frozen scallops out of the freezer, leave them in the fridge for 30 minutes before the cooking starts.
  • In a small saucepan, add the butter and flour, medium-high heat and let the flour cook for a minute or two until it start to smell nutty.
  • Add the splash of cold white wine than the milk and nutmeg, and whisk until it becomes thick.
  • Add the breadcrumbs to the ham and mix.
  • Add the béchamel sauce on top of the scallops, top with the bits of cured ham.
  • Preheat the oven to the max, broil the scallops for about 5 minutes (for the small Zamburiña) or 6 minutes (normal sized scallops).

Notes

*Could add a little cheese on top of the scallops before grilling.
Author: thefoodolic
Calories: 69kcal
Course: Aperitivo, Tentempié
Cuisine: Spanish
Keyword: appetizers, bechamel, iberic ham, scallops, spanish, zamburina

Nutrition

Calories: 69kcal | Carbohydrates: 4g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 202mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 0.003mg | Calcium: 25mg | Iron: 0.4mg
Nutrition Facts
Zamburiñas
Amount per Serving
Calories
69
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
17
mg
6
%
Sodium
 
202
mg
9
%
Potassium
 
93
mg
3
%
Carbohydrates
 
4
g
1
%
Fiber
 
0.2
g
1
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
97
IU
2
%
Vitamin C
 
0.003
mg
0
%
Calcium
 
25
mg
3
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
iberic variegated scallop

11 Comments

  1. This recipe looks exquisite yet seems very simple to execute. I love Spanish food and lokk forward to trying this one!

  2. These sounds fabulous! I’ve been experimenting with scallops lately too. I can’t wait to try your version with Iberico ham (although really good quality Iberico like you can get in Spain) is difficult to find here and I really don’t think there is anything that is quite as good!! Your presentation is beautiful—and inspiring! Thanks for sharing.

    • You can use any cured ham! I didn’t use a high quality Iberic ham for this, I took a lower quality which is still affordable and crazy good. The good king is such a delicacy, it’s only eaten by its own!;)

  3. Markus Mueller Reply

    Wow! The simplicity yet depth of flavours this dish provides is awesome! I am a huge fan of scallops, and although I don’t have access to these Spanish ones, I’ll be using PEI mussels to make this! Now I only need to find mussels in the shell….

  4. diversivore Reply

    This is 100% amazing. I love scallops pretty much any way, but the wine, the spices, and the Iberic ham (!!) really do put an awesome and memorable twist on the whole ‘surf and turf’ idea. Plus, your presentation (and your photos) are amazing! While I haven’t had the chance to work with scallop roe yet, I’m pleased to see your tip about size and tenderness. I’ll be sure to remember the bechamel tip. Awesome recipe, and awesome work.

  5. eileenbakingsense Reply

    What a stunning dish! I wish I had a big plate of them right now.

  6. Pingback: Towards Santiago - Wandering

Write A Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

EN