Vieiras (Scallops) Gallegas!


2 cloves garlic, finely chopped
3 tbsp. parsley, finely chopped
4 tbsp. butter
2 tbsp. bread crumbs
1 cup white or Rebeiro wine
1 1/2 to 2 lb. dry-packed jumbo scallops
Salt and pepper to taste


In large nonstick skillet, sauté garlic and parsley in butter 7 minutes over medium heat. Add bread crumbs, wine, and scallops. Cover and simmer another 7 minutes. Salt and pepper to taste. Serve with pan gallego (sourdough bread) or poached potatoes. Makes 6 servings.


~ Courtesy of Latina Magazine


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