Vieiras en su Concha (Scallops in Their Shells) Recipe – European Special
Vieiras en su Concha is a delightful Spanish dish featuring scallops cooked in their shells with a flavorful topping. This elegant appetizer or main course showcases the delicate flavor of scallops, enhanced with a savory mixture of breadcrumbs, garlic, and herbs. It’s perfect for a special occasion or a sophisticated dinner party.
- 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:
Scallops: Ensure that the scallops are very fresh for the best flavor. You can also use frozen scallops; just make sure they are fully thawed and patted dry before cooking.
Breadcrumbs: Fresh breadcrumbs provide a better texture and flavor, but dried breadcrumbs can be used if fresh are not available.
Shells: If you don’t have scallop shells, you can use small baking dishes or even a large ovenproof dish. Arrange the scallops close together to mimic the presentation.
Make Ahead: You can prepare the scallops and topping ahead of time. Assemble and refrigerate until you’re ready to bake. If using from the refrigerator, bake for a few extra minutes.
Variations: Feel free to add other ingredients to the topping, such as finely chopped sun-dried tomatoes, cooked bacon bits, or a bit of lemon zest for added flavor.
