TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

SCALLOPS, GRATINE (Mary and Rich Miller)

Servings: 6 starters or 12 individual tapas

Ingredients:
2 dozen fresh scallops
3 tbsp olive oil
1 small onion, minced
1 clove garlic, minced
1 oz ham or bacon, diced
2 tbsl white wine
2 tsp Spanish paprika (Pimento de la Vera)
Salt and Pepper
1 oz fine dry bread crumbs
1 tbsp olive oil

Preperation:
Poach scallops for five minutes.
Begin with wine and herbs (bay leaf and parsley)
Wine and water to barely cover
Add minced onion, garlic, and diced ham over the scallops
Combine the bread crumbs with the oil and just a little water to make paste
Spoon it on top of the scallops
Place the pan under the grill until the tops are browned and scallops are bubbling, about 8 minutes
Recipe courtesy of Spain Gourme Tour magazine