Spanish · Dinner
Galician Baked Scallops
Galician scallops baked in their shells under a topping of slow-cooked onion, jamon serrano, and toasted breadcrumbs scented with sweet pimenton, finished with parsley and lemon.
$$$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
385Calories
38gProtein
16gFat
22gCarbs
4gSugar
2gFiber
680mgSodium
52mgChol
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Instructions
1
Prep
Heat oven to 220C. Dice onion, smash garlic, dice jamón serrano, chop parsley, cut lemon into 4 wedges, and rinse scallop shells under cold water.
2
Sweat
Heat olive oil in a wide pan over medium-low. Add onion and garlic with a pinch of salt, cook 8–10 minutes until soft and pale gold. Add diced jamón, cook 90 seconds until warmed through.
3
Build
Remove pan from heat, stir in pimentón for 15 seconds. Return to medium heat, add breadcrumbs and white wine, toss 90 seconds until crumbs absorb wine and turn pale gold.
4
Roast
Spoon onion mixture over each scallop in its shell, pressing gently to anchor. Set shells on a roasting tray, bake at 220C for 8–9 minutes until scallops firm and crumb top is deep golden.
5
Plate
Lift shells onto warm plates with a spatula. Scatter parsley and black pepper across surface, set lemon wedges alongside, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) scallops on the half-shell
- 60g (2.1 oz) jamón serrano
- 60g (2.1 oz) fresh breadcrumbs
- 300g (10.6 oz) yellow onion
- 4 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp sweet pimentón
- 60ml (1/4 cup) dry white wine
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 1 lemon