Vieras de Santiago- Baked Scallops

This delicious scallop dish replaces the creamy white sauce of the French Coquille St. Jacques (French name for Santiago, the patron saint of Spain) with a spicy tomato and wine sauce. Great as a first course for a fancy dinner or served for a main course or lunch with a green salad. It also makes for a nice tapas.

5 from 2 votes

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Course: Appetizer, Lunch, Main Course, Tapas

Cuisine: Spanish

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

Skillet

Ingredients

2 tbsp Olive oil
1 lb Bay scallops (or sea scallops cut in half horizontally)
4 tbsp Onion, finely chopped
2 Garlic clove, minced
2 tbsp Parsley, minced
½ tsp Dried Thyme
½ tsp Crushed dried red hot chili pepper or Cayenne
Freshly ground pepper
2 cups White mushrooms, sliced
2 tbsp Brandy or Cognac
¾ cup Dry white wine
½ cup Tomato sauce
Bread crumbs
3 tbsp Unsalted European butter

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Instructions

Heat oil in a skillet over medium-low heat and sauté onions and garlic until wilted. Dry scallops completely. Add scallops to skillet and cook over high heat for 2 minutes, stirring. Lower heat and add parsley, thyme, chili pepper, salt and pepper. Add mushrooms and cook 5 minutes longer. Remove scallops and mushrooms to an ovenproof casserole.
Pour brandy into skillet and light to burn off alcohol. Add wine and tomato sauce to skillet and bring to a boil. Adjust seasonings and simmer, uncovered, for 10 minutes.
When ready to serve, preheat oven to 450°F (230°C). Pour sauce over scallops, sprinkle with bread crumbs and dot with butter. Bake for around 10 minutes. Serve.

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