Scallops with Oloroso Sherry, Oyster Mushrooms and Migas

Pan-seared scallops served with caramelized onions, savory sherry sauce, grilled oyster mushrooms, and crunchy saffron-infused bread migas.

Seafood Scallops Dinner Party Spanish Sherry

Estimated Nutrition

Calories

605.1

kcal / serving

2420.2 kcal total

Carbs

27.7g

per serving

110.8 g total

Fat

48.2g

per serving

192.6 g total

Protein

14.6g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

200

White Bread

Day-old, rustic, crusts removed, torn into 2cm pieces

Liquids

150

Oloroso Sherry

Medium-dry

NutsSeeds

piece

Garlic

Cloves, peeled

piece

Bay Leaf

Fresh

pinch

Saffron

Strands, infused in 52.5ml boiling water

pinch

Salt

For seasoning migas

pinch

Black Pepper

Freshly ground

tbsp

Oregano

Fresh, roughly chopped

tsp

OilsFats

For the migas

For the scallops

For mushrooms

Seafood

piece

Scallop

With corals, washed, trimmed and dried

Vegetables

0.5

piece

Onion

Finely chopped

300

Oyster Mushroom

Torn into strips

Method

Sear seasoned scallops in 30ml hot oil for 2 minutes per side until golden.

Add bread and bay leaves, frying gently for 25 minutes until golden-brown.

Serve scallops over mushrooms, drizzle with sauce, and garnish with migas, oregano, and paprika.

Add saffron and its soaking liquid then cook for 10 minutes until crunchy.

Heat 45ml oil in a saucepan and fry chopped onion with salt for 20 minutes until caramelized.

Heat 90ml olive oil in a wide pan and fry garlic cloves for a few minutes until fragrant.

Stir in onions, 150ml sherry, and 25ml water then simmer for 1 minute.

Griddle seasoned mushrooms drizzled with oil for 2 minutes until charred.