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scallops

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Those Galician Scallops are exquisite with a smooth white wine bechamel and a crunchy iberic ham to top them! Surf and Turf at it’s best! The Variegated Scallops or Zamburiñas are a small variety of Galician scallops about twice or three times 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/funny because shell “concha” in Spanish means “the lady part” in South America… Well, let’s leave it to that! In Spain the coral (roe) is also eaten, especially with this smaller variety of scallops, the coral results more tender than the usual scallops. If you make the recipe with normal sized scallops, you should avoid leaving them in, they are quite rough to eat, I suggest to cut them into really small dices and add them to the bechamel if you want…

Flamed scallops on quinoa fusilli is a nice light meal to start the summer. This dish is filled with slightly cooked bell pepper, cherry tomatoes, lime zest and fresh basil leaves. The sauce is mainly a little butter in which the scallops seared in before getting flamed and caramelized with an orange flavored cognac/brandy (Grand Marnier). A divine dish, and so simple to make. Where I come from, the east part of Canada, scallops are pretty common in our plates. Although, since I’ve been living in Spain, it got quite difficult to find any and when I finally do, they cost so much… So I go to the freezer shop… yes only frozen stuff of all kinds shop, and get my patagonian mini scallops once in awhile. Strange… that in Spain, a seafood lover country, it’s so hard to find any. Although in the West part of Spain, Galicia, they do a meal with…

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