Vieiras a la Gallega - Scallops in Mustard-Olive Sauce

Vieiras a la Gallega is a Spanish scallop dish from Galicia, Spain’s northwestern coast where shellfish is practically a religion. Sea scallops cook gently in olive oil with garlic, then get sauced in a briny, tangy reduction of cream, Dijon mustard, chopped pimento-stuffed olives, and capers.

Reducing the cream sauce by half is where the magic happens. As the liquid concentrates, the mustard sharpens, the olive brine intensifies, and the butter melts into something velvety that clings to each scallop. The capers add tiny bursts of salt that wake up each bite.

Spooning the sauced scallops into shells or small oven dishes and finishing under the oven with breadcrumbs gives you a gratineed top that’s golden and crunchy against the creamy filling underneath.

Pro Tips

• Don’t overcook the scallops in the skillet. Five minutes on medium heat is just enough. They finish in the oven and overcooked scallops turn rubbery.
• Watch the breadcrumbs closely under the broiler. Two to three minutes can go from golden to blackened fast.
• Pat the scallops dry before cooking. Wet scallops steam instead of searing and won’t develop any color.
• Use real scallop shells for presentation if you can find them. They’re traditional and make a striking first course.

Variations

• Add a few minced anchovy fillets to the sauce for an even brinier, more intensely savory depth.
• Use shrimp instead of scallops for a different Galician-style seafood gratin.
• Finish with a squeeze of fresh lemon juice right before serving to brighten the rich cream sauce.