Vieiras a la Gallega

Method

Remove the scallop meat from the shells, reserving the shells for serving. Clean the shells thoroughly and set aside. Heat 60ml of olive oil in a large frying pan over medium heat, then sauté the diced onion until softened, approximately 4 minutes. Add the minced garlic and paprika, stirring constantly for 1 minute until fragrant. Gently place the scallop meat into the pan and cook for 2-3 minutes on each side until just opaque, being careful not to overcook. Transfer each scallop back to its shell and drizzle generously with the remaining olive oil from the pan. Mix the breadcrumbs with chopped parsley, then sprinkle over each scallop. Serve immediately at room temperature with lemon wedges, allowing the flavours to develop.