Zamburiñas Recipes

SAUTÉED VARIEGATED SCALLOPS WITH SEAWEED

Ingredientes:

16 variegated scallop
300 grams seaweed
½ onion
2 slices of artisan bread
6 eggs
2 lemons

Preparation:

Thoroughly clean the variegated scallops, separating the shell of pottage and trying not to damage, remove the flaps and stomach and go through lots of water and lemon.

Chop the onion and fry in a medium skillet until golden, add the variegated scallops and once they release all the water, removing this from red-hot pan and not stop beating around until the curd is stirred and meaty. In another pan with hot oil fry the bread until golden craftsman. Arrange the scrambled at the plate in a pyramid, placing 2 slices of bread on the side.

GRILLED VARIEGATED SCALLOPS

Ingredients:

1 kg. of variegated Scallops
Garlic
Lemon
Parsley
Salt
Oil

Preparation:

Chop the garlic and parsley, add salt and a little olive oil with lemon juice.

Make a sauce over low heat.

Place the variegated scallops on the grill and when they begin to open, remove one of the shells of the variegated scallop.

Then add a tablespoon of salsa, remove and serve.

VARIEGATED SCALLOPS CASSEROLE

Ingredients:

Variegated scallops
Oil
Flour
Fish stock
Lemon

Preparation:

Open scallops steamed and cleaned.

Fry breaded in flour and then poured into the hot pan with a little oil and add a little fish stock and lemon.

SAUTEED VARIEGATED SCALLOPS

Ingredients:

6 Variegated Scallops
1 baked potato
200 grams.
White asparagus, cooked and cleaned
100 grams. brunettes asparagus, cooked and cleaned
Olive oil
4 black olives
Salt
2 slices of ham

Preparation:

Cook the potatoes and make a cream with it.

Clean variegated scallops, sauté and book.

Cook the two types of asparagus in chicken stock and cut into cubes.

Cut the ham into cubes and saute.

Presentation:

Make a base of potato cream and put up the varigated scallops.

Above the variegated scallops, place a bit of salad with asparagus and ham.

Dress with olive oil and balsamic vinegar.

VARIEGATED SCALLOPS "A LO LOCO"

Ingredients:

Olive oil
Sunflower oil
Garlic
Onion
Sweet and spicy paprika
Bay leaf
1 kg. of Variegated Scallops

Preparation:

In a skillet, brown the onion with both oils and garlic.

Add a little sweet and spicy pepper and bay leaf. Make a sauce and let it cool.

Add the previously cooked scallops.

And it is ready to serve.

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