Vieiras en su Concha (Scallops in Their Shells) Recipe – European Special
Vieiras en su Concha is a beautiful Spanish-Galician seafood specialty featuring fresh scallops cooked and served in their shells. Each scallop is gently seasoned with garlic, onion, olive oil, and sweet pimentón, then enhanced with white wine and a rich tomato sauce. Topped with crispy breadcrumbs and fresh parsley, this elegant dish brings together savory, briny, and smoky flavors for a seafood lover’s delight. Whether you serve it as a starter or main, these scallops make for an unforgettable meal presentation.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Vieiras en su Concha (Scallops in Their Shells) Ingredients:
- 12 large sea scallops, cleaned and patted dry
- 12 scallop shells (or use a baking dish if shells are unavailable)
- 1/2 cup breadcrumbs (preferably fresh)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika (optional, for extra flavor)
How to make Vieiras en su Concha (Scallops in Their Shells):
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Topping: In a bowl, combine the breadcrumbs, grated Parmesan cheese, olive oil, minced garlic, chopped parsley, lemon juice, salt, and black pepper. Mix until well combined. For extra flavor, you can add a pinch of smoked paprika.
Prepare Scallops: If you’re using scallop shells, clean them thoroughly and ensure they are dry. Place each scallop in a shell (or use a baking dish if shells are not available). Season the scallops lightly with salt and pepper.
Top Scallops: Spoon a generous amount of the breadcrumb mixture onto each scallop. Press down gently to ensure the topping adheres well.
Bake: Place the scallops in the preheated oven and bake for 12-15 minutes, or until the scallops are opaque and the topping is golden brown and crispy.
Serve: Remove from the oven and serve immediately, garnished with extra parsley if desired.
Recipe Notes:
Shells: If you can’t find scallop shells, use small oven-safe ramekins to mimic presentation.
Scallops: Use fresh or well-thawed scallops; they should be just opaque when cooked to avoid toughness.
Pimentón: Sweet Spanish paprika (pimentón dulce) offers depth without too much heat; adjust to taste.
Breadcrumb Topping: Use fine dry breadcrumbs for a light crispy topping; toast briefly if needed.
Baking Tip: Broil or bake until the topping is golden; serve immediately so texture and flavor are at their best.
