The scallop is the sign of the pilgrimage, but also a sign of the gastronomy in Galicia. The pecten maximus is a bivalve mollusk tepic from the sea of Galicia that they from old times attached to the clothes of a pilgrim to prove that he/she had actually bee to Santiago de Compostela and finished the camino.
There is also a pilgrimage legend that goes as follows. There was this young boy that rode his horse on the beach with his wife on the day of their wedding. He ran into the sea to rescue some seamen that was about to go under in the strong waves. This boat transported the remains of Saint James. The horse and the rider soon found themselves overwhelmed by the waves and went under. He then fell that someone dragged him and the horse towards the shore, and he, the horse and the seamen arrived on the shore at about the same time. The horse and the rider were fully covered by scallop shells. This was later declared a miracle.
In addition to these legends, the Galician scallop is also known for being very tasty to eat. The pecten maximus is a mollusk tepic related to clams and oysters. It can become as large as 500grams and the shell can be as large as 15 centimeters.
It can be prepared in many ways, but there is one receipt that will surly be a success among pilgrims. “Scallops gratinated in Albariño wine”. You make it in four easy steps:
- Clean the scallop, leaving the meat inside the shell.
- Cut an onion in small pieces, add olive oil and Serrano ham.
- Fry this in the pan, and when it starts to get some color add paprika spice (pimentón). Leave it for a moment and then add the wine. Once half of the liquid has evaporated, remove it from the stove.
- Season the scallops and cover them with the onion and the ham. At the end, sprinkle dry bread over this and in the oven to gratinate until the scallop is cooked.
For four persons:
- 8 scallops
- 3 onions
- 60 grams of ham (Serrano)
- ½ spoon of sweet paprika spice (pimentón)
- 250 ml of wine (Albariño)
- Dry bread crumbs
- Olive Oil