First up in our Foodie Blog Recipe Swap is Jorge from ‘Diario del Gourmet de Provincias y del Perro Gastrónomo’, an excellent blog about Spanish food and dining. If you’re ever going to Spain, Jorge’s blog is a brilliant resource for anything to do with eating out in style.
Unless you have a basic grasp of Spanish, you can always have some fun by translating his recipes and recommendations using Babelfish, which always makes for hilarious reading (I translated Jorge’s most recent Twitter update and laughed so much I almost wet myself. Apparently, the standard Galician greeting is ‘You days!’, which is especially funny if you happen to have spent some time amongst London teenagers).
I gave Jorge my recipe for Toast Skagen (keep your eye out for it on his blog) and in return, Jorge gave me not one, but THREE great Spanish seafood recipes – thank you so much!
I decided to share the one Jorge describes as the more traditional one – a twist on an old regional dish called vieiras á galega (or scallops Galician style) from Jorge’s 90-year-old grandmother.
VIEIRAS DE MI ABUELA (Grandma’s scallops) 4 servings
– 8 scallops
– 1 small onion
– 2 cloves of garlic
– 2 Sanmarzano tomatoes (or any other good ripe type), skinned, chopped and deseeded
– 1 bay leaf
– 100 ml. white wine (we use Albariño, but any young white with a hint of acidity and a fruity aroma will work)
– 2 thin slices of Serrano Ham (Parma, Bayonne or San Daniele if you can’t get a good serrano), chopped
– Breadcrumbs, finely grated
– Olive oil
Clean the scallops under running water. Rinse them and reserve.
Sautee the chopped onion and garlic in a frying pan with some moderate hot extra virgin olive oil. After a few minutes, when the onion gets tender and translucid, add the chopped tomatoes and sautee for another 10 minutes.
Add salt (keep in mind you are going to add some salted ham) and the bay leaf and continue cooking for another 3 minutes.
Add the wine and turn up the heat for a couple of minutes. 1 minute before ending this step, add the chopped Serrano ham. Reserve.
Put the scallops in their concave shell, cover with a spoonful of the tomato and Serrano sauce, add some breadcrumbs to top it and put into hot oven (180º) for about 10 minutes or untill the breadcrumbs begin to toast. Serve inmediately.
Ta-daa! Great, isn’t it? I love scallops, so I’m definitely trying this one. Jorge’s other two recipes are no less delicious-sounding, but I will save them up to share with you on a rainy day. Because that’s exactly when you’ll be wanting to think about Spanish food, right? I thought so.
(photo courtesy of ‘Diario del Gourmet de Provincias y del Perro Gastrónomo’)