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Baked scallops with paprika, chilli and garlic
Serves 4 Starters and mains
Ingredients
- 5 large scallops with their shells
- 4tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed to a paste with sea salt
- 1 mild red chilli, deseeded and finely chopped
- 3⁄4tsp sweet paprika
- 250g ripe tomatoes, skinned, deseeded and chopped
- 2tsp Pedro Ximénez sherry (optional)
- 50g fresh breadcrumbs
- 10 sprigs flat-leaf parsley, leaves removed and all but a few finely chopped (keep whole leaves for serving)
Method
Ask your fishmonger to remove the scallops from their shells.
Clean four of the shells and sit them on scrunched-up foil on a baking tray. Cut each scallop into 8 pieces and divide between the shells. Put in a cool place.
Heat 2 tablespoons of the oil in a pan and fry the onion and garlic over a low heat for about 5 minutes. Add the chilli, paprika and tomatoes, increase the heat to medium and cook for about 3 minutes. Add the sherry, if using, a pinch of salt and cook until thickened, about 5 minutes.
Preheat the grill to 180C/350F/ Gas 4 and place the shelf in the middle. Spoon the tomato sauce over the scallops. Mix the breadcrumbs with the parsley and a pinch of salt, scatter on top of the tomato mixture and pour the rest of the oil over the shells. Grill for about 4 minutes until golden. Scatter parsley on top and serve.
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