Snack · 15 min · spanish

Zamburiñas a la Plancha

Weeknight-friendly Spanish cooking: Zamburiñas a la Plancha comes together in 15 minutes with variegated scallops, garlic, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 16 Variegated scallops
• 4 cloves Garlic
• 1/3 cup Fresh parsley
• 3 tbsp Olive oil
• 1 Lemon
• 1/4 cup White wine

Steps

1. Rinse the scallops in their half-shells and pat the meat dry — dry scallops sear, wet ones steam.
2. Sizzle the sliced garlic in olive oil 1 minute until golden at the edges.
3. Set the scallops shell-down on a screaming-hot plancha or grill 3 minutes.
4. Splash with white wine, shower with parsley, and cook 1 minute more until the coral turns opaque.
5. Squeeze lemon over each shell at the table.
6. Serve in the shell with bread for the garlicky juices; Galician zamburiñas are sweeter and smaller than their French cousins.
7. Do not overcook — 4 minutes total is the line between silky and rubber.

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