5 Recipes with Vieira Fish.

Scallops, known as “vieiras” in Spanish, are a true delicacy from the sea, renowned for their delicate texture and sweet flavor. These mollusks have been a part of coastal cuisines worldwide, and chefs have crafted exquisite recipes to highlight their unique taste. In this article, we explore five exceptional scallop recipes, each with its own rich history and connection to renowned chefs. From the smoky allure of Chile Morita sauce to the tropical crunch of coconut crust, these dishes promise to elevate your culinary repertoire.

1. Scallop in Morita Chile Sauce.🐟

Originating from Mexico, this recipe incorporates the smoky, slightly fruity flavor of the Chile Morita, a dried and smoked variety of jalapeño. Chef Enrique Olvera, known for his innovative Mexican cuisine, has been instrumental in popularizing this combination.

Ingredients

• • Scallops: 500 grams
  • Chile Morita: 5 pieces
  • Tomatoes: 3 medium (about 300 grams)
  • Onion: 1 medium (about 100 grams)
  • Garlic: 3 cloves
  • Olive oil: 2 tablespoons
  • Salt: 1 teaspoon
  • Pepper: 1/2 teaspoon

Preparation

1. 1. Prep the Sauce (20 minutes):
      • Toast the Chile Morita in a dry skillet until fragrant.
      • Soak the chiles in hot water for 15 minutes.
      • Blend the chiles, tomatoes, onion, and garlic until smooth.
      • Heat the olive oil in a pan and simmer the sauce for 10 minutes. Season with salt and pepper.
   2. Cook the Scallops (10 minutes):
      • Pat the scallops dry and season with salt and pepper.
      • Sear the scallops in a hot skillet with olive oil for 2-3 minutes on each side.
   3. Serve:
      • Plate the scallops and spoon the Chile Morita sauce over them.

2. Baked Coconut Crusted Scallop.🐟

This recipe draws inspiration from Caribbean cuisine, where coconut is a staple ingredient. Chef José Andrés, known for his vibrant flavors, has brought attention to this tropical twist on scallops.

Ingredients.

• • Scallops: 500 grams
  • Shredded coconut: 100 grams
  • Panko breadcrumbs: 50 grams
  • Egg: 1
  • Flour: 50 grams
  • Salt: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Olive oil: 2 tablespoons

Preparation.

1. 1. Preheat the Oven:
      • Preheat the oven to 200°C (392°F).
   2. Prep the Scallops (15 minutes):
      • Pat the scallops dry and season with salt and pepper.
      • Coat each scallop in flour, dip in beaten egg, and then press into a mixture of shredded coconut and panko breadcrumbs.
   3. Bake (15 minutes):
      • Place the scallops on a baking sheet lined with parchment paper.
      • Drizzle with olive oil.
      • Bake for 10-12 minutes until golden brown.
   4. Serve:
      • Serve immediately, garnished with lime wedges.

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3. Baked Scallop with Almond Crust.🐟

This elegant dish combines Mediterranean influences with a nutty twist. Chef Gordon Ramsay, renowned for his meticulous techniques, has championed almond-crusted seafood in fine dining.

Ingredients

• • Scallops: 500 grams
  • Ground almonds: 100 grams
  • Panko breadcrumbs: 50 grams
  • Egg: 1
  • Flour: 50 grams
  • Salt: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Olive oil: 2 tablespoons

Preparation

1. 1. Preheat the Oven:
      • Preheat the oven to 200°C (392°F).
   2. Prep the Scallops (15 minutes):
      • Pat the scallops dry and season with salt and pepper.
      • Coat each scallop in flour, dip in beaten egg, and then press into a mixture of ground almonds and panko breadcrumbs.
   3. Bake (15 minutes):
      • Place the scallops on a baking sheet lined with parchment paper.
      • Drizzle with olive oil.
      • Bake for 10-12 minutes until golden brown.
   4. Serve:
      • Serve immediately with a side of sautéed greens.

4. Grilled Scallop with Orange and Ginger Sauce.🐟

This dish is a fusion of Asian and Western flavors, often seen in contemporary cuisine. Chef Nobu Matsuhisa has been influential in merging these culinary traditions, showcasing the harmony between citrus and ginger with seafood.

Ingredients

• • Scallops: 500 grams
  • Orange juice: 100 ml
  • Ginger: 1-inch piece, grated (about 10 grams)
  • Soy sauce: 2 tablespoons
  • Honey: 1 tablespoon
  • Olive oil: 2 tablespoons
  • Salt: 1 teaspoon
  • Black pepper: 1/2 teaspoon

Preparation

1. 1. Make the Sauce (10 minutes):
      • In a saucepan, combine orange juice, grated ginger, soy sauce, and honey.
      • Simmer for 5 minutes until slightly reduced.
   2. Cook the Scallops (10 minutes):
      • Pat the scallops dry and season with salt and pepper.
      • Sear the scallops in a hot skillet with olive oil for 2-3 minutes on each side.
   3. Serve:
      • Plate the scallops and drizzle with the orange and ginger sauce.

5. Smoked Scallop Salad.🐟

Smoked scallops add a gourmet touch to salads, with Scandinavian cuisine often incorporating smoked seafood. Chef René Redzepi of Noma has explored these Nordic flavors extensively.

Ingredients

• • Smoked scallops: 500 grams
  • Mixed greens: 200 grams
  • Cherry tomatoes: 100 grams
  • Red onion: 1 small (about 50 grams)
  • Cucumber: 1 medium (about 150 grams)
  • Olive oil: 3 tablespoons
  • Lemon juice: 1 tablespoon
  • Salt: 1 teaspoon
  • Black pepper: 1/2 teaspoon

Preparation

1. 1. Prep the Salad (10 minutes):
      • Slice cherry tomatoes, red onion, and cucumber.
      • Combine with mixed greens in a large bowl.
   2. Assemble (5 minutes):
      • Slice the smoked scallops.
      • Add to the salad and toss with olive oil, lemon juice, salt, and pepper.
   3. Serve:
      • Serve immediately, garnished with fresh herbs.

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