Regalis Petit Scallops In Galician Sauce Spain Recipe

Prep scallops

Rinse scallops under cold water and pat thoroughly dry with paper towels. Remove and discard any small side muscle. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set aside on a plate for 10 minutes at room temperature.

Sear scallops

Heat a large skillet over high heat until very hot. Add 2 tbs olive oil and 1 tbs butter and swirl to coat. When the fat is shimmering, add scallops in a single layer without crowding (work in two batches if necessary). Sear without moving for 1.5–2 minutes until a deep golden crust forms, then flip and cook 1–1.5 minutes more until just opaque in the center. Transfer scallops to a warm plate and tent loosely with foil. Reserve pan juices for later steps.

Sweat aromatics

Using a clean medium saucepan or the same skillet wiped of excess crust (leave any fond), heat 3 tbs olive oil over medium heat. Add the thinly sliced garlic and the diced onion. Cook gently, stirring, until the onion is soft and translucent and the garlic is fragrant but not browned, about 6–8 minutes. Lower the heat if garlic begins to color too quickly.

Add paprika and deglaze

Stir in 1 tsp smoked paprika and optional 1/2 tsp hot paprika; cook 30 seconds to bloom the spice. Pour in 60 ml dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 1–2 minutes.

Build the sauce

Add the 400 g crushed tomatoes and 1 tbs tomato paste, stirring to combine. Pour in 120 ml fish or vegetable stock and bring the mixture to a gentle simmer. Reduce heat to low and simmer uncovered until the sauce thickens slightly and the flavors meld, about 12–15 minutes. Taste and season with 1 tsp salt and 1/4 tsp black pepper. Stir in 1 tbs lemon juice and 2 tbs chopped parsley, then remove from heat.

Finish sauce with reserved pan juices

If you reserved searing pan juices, add them to the sauce now and stir to incorporate; this adds depth and a touch of butteriness. Keep the sauce warm over the lowest heat while you rewarm the scallops if needed.

Nestle the seared scallops into the warm Galician sauce in shallow plates or a serving dish, spooning sauce over and around each scallop so they are partly submerged but still visible. Sprinkle 1/4 tsp smoked paprika over the top for color and a hint of smoke. Drizzle 1 tbs extra-virgin olive oil over everything and scatter the remaining 1 tbs chopped parsley.

Serve immediately with lemon wedges on the side to squeeze over the scallops. Recommended accompaniments: crusty bread or boiled baby potatoes to soak up the sauce.