Taylor Bay Scallops with Albarino Wine Spanish Recipe

Taylor Bay Scallops With Albarino Wine Spanish Recipe

Ingredients

• 2 tablespoons Spanish extra-virgin olive oil, plus more for drizzling
• 1 cup diced onions
• 2 garlic cloves, minced
• ¼ cup albarino wine, plus 2 teaspoons
• 1 tablespoon finely chopped jamon serrano (spanish cured ham)
• 2 teaspoons chopped fresh flat-leaf parsley
• sea salt to taste
• 8 taylor bay scallops in their shells
• 3 tablespoons fresh breadcrumbs

Method

1. Heat the olive oil in a medium saute pan over low heat, add the onions, and cook until golden brown, about 30 minutes
2. Stir in the garlic and cook for another 2 minutes, then add ¼ cup of the wine and simmer until the wine has evaporated and the onions have caramelized to a deep golden brown
3. Set aside to cool, then stir in the ham and 1 teaspoon of parsley and season to taste with salt
4. Preheat the broiler
5. Gently pry open the scallop shells by running a paring knife through the scallop muscle to separate it from the shell
6. Be careful not to break the shells
7. Remove and discard the dark stomach
8. Using your finger, pull away and discard the tough adductor muscle, which wraps partially around the scallop
9. Remove the scallops and set aside
10. Thoroughly wash and dry the bottom shells
11. Discard the top shells
12. Arrange the scallop shells on a baking sheet
13. Put 1 teaspoon of the onion-ham mixture in each shell and sprinkle with salt
14. Divide the scallops among the shells, sprinkle them with the remaining wine, and then cover with breadcrumbs
15. Drizzle with olive oil and broil until the breadcrumbs are golden brown and the scallops are cooked, about 2 minutes
16. Sprinkle with the remaining parsley and serve immediately

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