Vieiras de Santiago
While both recipes (French and Spanish) contain scallops, mushrooms, and parsley, that is where the similarities end. The French version is creamy, cheesy, and flavoured with vermouth, while the Spanish version is lighter, featuring tomato sauce and breadcrumbs with a touch of brandy.
Equipment
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 large Shallot minced (about 1/4 cup)
- 1 lb Bay Scallops or sea scallops cut into quarters
- 2 tbsp Parsley chopped flat leaf
- 1 tsp Thyme fresh leaves
- 1 Dried Red Chili Pepper seeds removed, crumbled
- Sea Salt
- freshly ground black pepper
- 2 cups Button Mushrooms sliced
- 2 tbsp Cognac or Brandy
- 3/4 cup Dry White Wine
- 1/2 cup Tomato Passata or tomato sauce
- 1 tbsp Unsalted Butter
- 1/3 cup Panko Breadcrumbs
Instructions
- Preheat the oven to 450°F (230°C).
- Heat the oil in a skillet and sauté the shallot until transparent. Add the scallops and cook over high heat for two minutes, stirring frequently. If the scallops give off too much liquid, remove them from the pan, evaporate the excess liquid, and return to the pan.
- Lower the heat and sprinkle the parsley, thyme, chili pepper, salt, and pepper into the pan. Add the mushrooms and cook for 5 minutes.
- Poor in the Cognac and flambé. When the flames subside, remove the scallops and mushrooms and divide them among four individual scallop shells or casseroles.
- Add the wine and tomato passata to the skillet and boil. Season with salt and pepper as desired. Lower heat to a simmer and cook for 10 minutes uncovered.
- While the sauce reduces, melt the butter in a small skillet over medium heat and add the panko breadcrumbs. Cook until the breadcrumbs turn golden.
- Pour the reduced sauce over the scallops and top with the bread crumbs; bake in the preheated oven for 10 minutes.
Notes
Best served with a green salad. Can be served as main course (2 people) or first course (4 people).
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