Seafood
Vieiras a la Plancha (Seared Scallops)
Original name: Vieiras a la Plancha
About this dish
Vieiras a la plancha is a classic Spanish tapa that lets the sweet, briny flavor of fresh scallops shine. Seared on a hot griddle with just a touch of olive oil, these golden beauties are finished with a hint of garlic, parsley, and a splash of lemon.
It's a simple yet elegant dish that captures the essence of coastal Spain.
Ingredients
UK and US measurements are both included for every recipe.
Fresh sea scallops, side muscles removed
protein500 g
Imperial measurement: about 1 lb (16-20 large)
Extra virgin olive oil
fat3 tablespoons (45 ml)
Imperial measurement: 3 tablespoons
Garlic cloves, thinly sliced
seasoning3 cloves
Fresh flat-leaf parsley, chopped
herb1 small handful
Imperial measurement: 1/4 cup chopped
Lemon wedges
fruit1 lemon, cut into wedges
Sea salt flakes
seasoningto taste
Black pepper
spiceto taste
Method
Prepare the scallops
2 minutesPat the scallops dry with paper towels and lightly season both sides with sea salt and black pepper.
Heat the plancha
1 minuteHeat a large cast-iron skillet or plancha over high heat until smoking hot. Drizzle in the olive oil but make sure it’s not overly hot – when it shimmers, it’s ready.
Sear the scallops
2 minutesCarefully place the scallops in the hot pan in a single layer, making sure not to crowd them. Cook without moving for 90 seconds until a golden crust forms.
Flip and add garlic
2 minutesFlip the scallops and stir in the sliced garlic. Cook for another 1-2 minutes until the scallops are just translucent in the center and the garlic is lightly golden.
Finish with parsley
1 minuteRemove the pan from the heat and immediately sprinkle with chopped parsley. Give everything a gentle toss so the parsley coats the scallops.
Serve
1 minuteTransfer to a warm platter and serve at once with lemon wedges on the side for squeezing over.
Equipment
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Nutrition facts
Tips
- Make sure to dry the scallops thoroughly before searing: any moisture prevents a golden crust., Do not overcrowd the pan, sear in shallow batches if needed.
- Remove the small side muscle if your fishmonger hasn’t already done so—it’s chewy., Serve immediately, scallops are best eaten fresh off the heat.
Serving suggestions
- Serve as a tapa with a chilled Albariño, or as a main course alongside a simple green salad and some crusty bread to mop up the pan juices.
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Recipe by
Javier Mendez
Specialises in Spanish cuisineJavier is a seafood paella specialist. He yells at the rice. The rice obeys.
Describe yourself in three words: Loud, passionate, rice whisperer.