Preheat oven to 190 degrees heat up and down. We dry our scallops and place them back in their shel

Comments candy scoopers 9
I confess, I'm Galician and I like seafood. Yes, it sounds like a stereotype, I surrender to a plate product of our land and especially if the recipe is Galician scallops, a delicatessen that if you have not proven you are already taking. candy scoopers For me like one of the best seafood recipes baked having gastronomy of Galicia.
Plus, it's so simple to prepare, you are going to be wondering candy scoopers how you had not tried before this recipe. But yes, he has two secrets, for processing only a terrific product you need even frozen, and to make the sauce excellent Galician wine either Albariño, Godello or ribeiro, but never inferior quality the same after shall serve in your cup to accompany candy scoopers the scallops. Ingredients for a dozen large scallops 400 g onion, 140 g of ham, 100 ml oil 200 ml Galician white wine, 1 tsp sauce homemade tomato sauce, 60 g bread crumbs, salt, chopped parsley (optional). Making Galician scallops
Well start washing our eliminándole saw all the sand they might have if they were fresh leaving at least one hour in cold water with a pinch of salt. If scallops are frozen this step is usually not necessary because not bring virtually arena. Do not remove parts of the seafood oranges because they are the corals, and give the meat a delicious flavor.
We put a pan on the heat with oil and poached onion until yellow for about twenty minutes, stirring occasionally. Add the ham and saute two minutes left in the onion making sure that we do not burn or retueste. Add the Galician white wine and let the alcohol evaporate for a few minutes, add the homemade tomato sauce and let it cook all together for twelve minutes. Season with salt.
Preheat oven to 190 degrees heat up and down. We dry our scallops and place them back in their shells. We deal in the sauce over the shells of scallops, candy scoopers and sprinkle them breadcrumbs to form a crust on the surface and a little chopped fresh parsley if you like. Bake for fifteen minutes gratinamos the grill for another five minutes candy scoopers watching that do not burn.
The Galician scallops were serving hot. For this to have each diner a plate with its corresponding shell to which we added one or two pieces depending on the size you have molluscum. I recommend that you may keep the shells once and for another because sometimes there are good parts but without its shell, but also can be served in individual ramekins mud if we should candy scoopers do with them. They are simply delicious.
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