Scallop and serrano ham gratin served in the shell

Scallop and serrano ham gratin served in the shell

Vieiras gratinadas

By
From
Spanish Made Simple
Serves
4 as a tapa

I’ve noticed that scallops are more common in the UK than they are in Spain. I can see them in almost any restaurant and the variations are endless. In my country we don’t eat them that much. This is perhaps because we have a larger variety of other seafood available. Having said that, this recipe carries a flavour punch. For those who hate anchovies, don’t let the anchovy in the breadcrumbs put you off; trust me when I say that after cooking the anchovy will not taste anything like it does when you take it out of the tin.

Ingredients

Quantity Ingredient
8 scallops in their shells, (you can ask your fishmonger to open for you)
275ml whole milk
30g butter
1/4 onion, finely chopped
30g serrano ham, finely chopped
30g plain flour
A pinch salt
A pinch white pepper
4 tablespoons breadcrumbs
1 salted anchovy
1 sprig fresh parsley

Method

  1. Open the scallops and use a sharp knife to separate the meat from the shell. Scrap any ugly bits so that you’re left with the white meat and the red roe. If you don’t like the roe, just remove it. Wash the shells and scallops, pat dry with kitchen paper and set aside.
  2. Warm the milk in a small pan over a low heat. Preheat the grill (broiler) to hot.
  3. Melt the butter in a medium pan over a medium heat and fry the onion and ham for a few minutes until the onion is soft and transparent. Add the flour and cook for 5 more minutes, stirring continuously, until the flour has a light toasted colour. Add the warmed milk, little by little, and the salt and pepper, stirring all the time until you have a smooth and silky white sauce. Lower the heat and simmer for about 15 minutes, stirring so that the sauce doesn’t stick to the pan.
  4. Tip the breadcrumbs, anchovy and parsley into a food processor and blend.
  5. Line up the shells on a baking sheet and place a scallop on each shell. Cover with a couple of spoonfuls of the ham béchamel and sprinkle over the anchovy breadcrumbs. Grill for 5 minutes and serve hot.
Tags:
Spanish
simple
weekday
tapas
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