I have written in the articles section of how fish and seafood lovers are in heaven when they arrive in Galicia. Scallops are a bit special in this region of Spain. Not to everyone's taste that is true. A bit fiddly say some cooks, but well worth the effort in my opinion. Here's the recipe for a classic meal served far and wide across Galicia.


  • 16 fresh pilgrim scallops
  • 2 tablespoons of lemon juice
  • Two and a half tablespoons of orujo (pomace brandy)
  • Oil for the shells
  • 4 tablespoons of breadcrumbs
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 4 tablespoons of olive oil
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of sweet paprika
  • Pinch of ground cinnamon
  • Salt and pepper
  • 125 ml of white wine


Open the scallops with a knife. Clean them well and remove any inedible parts. Separate the corals (orange coloured roe) from the white scallop meat and drizzle the scallops with lemon juice.
Sweat the onion and garlic in 3 tablespoons of olive oil until transparent. Finely chop the corals and mix them with the parsley. Season with paprika, cinnamon, salt and pepper. Pour over the white wine and orujo and bring to a boil. Clean 8 scallop shells and brush them with oil. Place 2 scallops in each shell and pour over the sauce. Sprinkle with breadcrumbs and drizzle over the remaining oil. Place the scallops in a preheated oven at 180 Celsius or gas mark 4 for around 12 minutes until golden brown.