scallop verde

Scallops from Santiago de Compostela

This is a follow up on my former post about Lufthansa´s city of the month in April. A few days ago I had the opportunity to travel to Santiago de Compostela as Lufthansa launched the first direct flight from Germany. While being in and around town, I had met chefs and locals to get a feeling of Santiago and its typical flavor. Very common for Santiago is the scallop. It is not only a sign for pilgrims as the mastered Camino de Santiago but furthermore it is a local delicacy. So I was trying to learn more about local food and tried to figure out the culinary heartbeat of Santiago.

local ingredients

Galician cuisine is a very simple and honest one, nevertheless it tastes delicious. I always think how fortunate people are, living near the sea, growing good vegetables and being provided with excellent grapes for a good wine. So what you will find on the markets besides fresh fish, mussels and ham would basically be potatoes, tomatoes, beans or pepper. Do not get me wrong, of course you can find more but looking at it from a regional point of view, that is what you get…and it is fabulous. The natural flavor is usually kept and you can taste the sea in the mussels or the greens the cattle has been fed with.

my thoughts

I wanted to do it the Galician way, implementing simple ingredients and keeping their origin. But cooking the same as I ate in Santiago would not be my way, so I said to myself: I will cook very locally driven and simply include the main Galician goods. In the end it was wild garlic, sorrel, potato, tomato and chickweed in my shopping bag. Not to forget the scallops and some delicious olive oil of course. All you got to do now is go food shopping and try out my scallops „verde“. A tasty and easy to cook dish.

¡Buen provecho!

wild garlic & sorrel chickweed

potatoes

scallop green Tomatoes

Scallops „Verde“

For 2 persons

Wild Garlic & Sorrel Sauce:

50 g Potato
20 g Celery
20 g Fennel
1 Shallot
200 ml Water
50 ml Apple Juice
10 ml Apple Vinegar
5 g Wild Garlic
10 g Sorrel
40 g Olive Oil
Salt, Sugar to flavor

Serving:

4 Scallops
1 Potato
1 Green Tomato
10 g Chickweed
Olive Oil, Salt, Lime Peel

1. For the sauce, peel the potato and shallot. Now dice potato, shallot, celery and fennel. Sauté the mix with some olive oil and add water and juice. Leave to cook at medium heat for 10-15 min. Empty everything in a blender and process together with the wild garlic and sorrel until creamy and green. Now set the blender to low speed and slowly add the olive oil. Flavor with salt and sugar. The sauce do not need to be served hot as it tastes cold as well.

2. Before serving clean the scallops and dry it with a kitchen towel. Cut the potato in thin slices and fry it in oil until colored. Afterwards slice the tomato, remove the seeds and flavor with salt. Mix the chickweed with some olive oil and flavor with salt and lime peel. Now fry the scallop with some oil in a really hot pan until colored. Turn it over and do the same. In the end flavor the scallop with salt and arrange it in a bowl beside the chickweed. Add tomato and potato chips and pour the sauce on top.

scallops verde

Jakobsmuscheln „Verde“

Für 2 Personen

Bärlauch & Sauerampfer Sauce:

50 g Kartoffel
20 g Sellerie
20 g Fenchel
1 Schalotte
200 ml Wasser
50 ml Apfel Saft
10 ml Apfelessig
5 g Bärlauch
10 g Sauerampfer
40 g Olivenöl
Salz, Zucker nach Geschmack

Servieren:

4 Jakobsmuscheln
1 Kartoffel
1 Grüne Tomate
10 g Vogelmiere
Olivenöl, Salz, Limettenabrieb

1. Für die Sauce die Kartoffel und Schalotte schälen und mit Sellerie und Fenchel würfeln. Den Mix mit etwas Olivenöl anschwitzen und dann mit Wasser und Apfelsaft auffüllen. Nun alles bei mittlerer Hitze 10-15 Min. kochen. Den Mix in einen Blender geben und mit Bärlauch sowie Sauerampfer fein pürieren. Nun den Blender auf langsam stellen und das Olivenöl einlaufen lassen. Die Sauce dann mit Salz und Zucker abschmecken. Die Sauce kann auch sehr gut kalt gegessen werden.

2. Vor dem Servieren die Jakobsmuschel säubern und mit Küchenpapier abtupfen. Die Kartoffel in dünne Scheiben schneiden und in etwas Öl frittieren bis sie Farbe nehmen. Dann die Tomate in Streifen schneiden, die Kerne entfernen und salzen. Nun die Vogelmiere mit Olivenöl, Salz und Limettenabrieb marinieren. Jetzt noch die Jakobsmuscheln in einer Pfanne mit heißem Öl von beiden Seiten scharf anbraten und mit Salz würzen. Zum Schluß die Muschel neben der Vogelmiere in einem tiefen Teller anrichten, die Tomate und Kartoffelchips zugeben und die Sauce angießen.

scallops verde scallops verde

scallops verde

Author

Ben Donath

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