SERVES 4
In Spain, scallops are particularly associated with Galicia and the lengthy pilgrimage route, the Camino de Santiago. Peregrinos (pilgrims) symbolically carry a scallop shell on a necklace or fastened to their pack as they walk to Santiago de Compostela. Scallops on the half-shell, sweetened with some tender sautéed onions, moistened with a bit of white wine, sprinkled with breadcrumbs, and slid into the oven, is a superb Galician specialty. A similar treatment is given to smaller, bright orangish red scallops called zamburiñas. (Vieiras have one rounded and one flat shell, while the smaller zamburiñas have two equally rounded shells.) A pinch of finely chopped dry-cured jamón or some sweet pimentón (paprika) will add an interesting touch of flavor. But do not overwhelm the lovely natural taste of the scallops. This serves four as a first course, but you can serve double that number as a rather elegant part of a tapas spread.
1. In a medium skillet, heat the olive oil over medium heat and add the onion and a pinch of salt, cooking until soft and translucent, 8 to 10 minutes. Stir in the wine and cook for 3 minutes to let the alcohol burn off and reduce slightly. The onion should be very moist and juicy. Remove from the heat.
2. Preheat the broiler.
3. Rinse the scallops, leaving the meat in the half shell.
4. On a baking sheet, arrange the scallops. Spread about 1 tablespoon of the onion inside each shell around the scallop meat. Sprinkle a thin layer of breadcrumbs over top. (Depending on the size of the shell, there may be some of each left over at the end.) Broil until the breadcrumbs are golden, 5 to 10 minutes. Transfer to plates and serve hot.
