[Sca-cooks] scallops

[Ana Valdés]

I buy often scallops imported from the US or from Spain/France. The scallops
are from Galicia and they are called "vieyras" in Galician. In France they
are called "coquilles St Jacques", because the shell was given to the
pilgrims going to Santiago de Compostela in the Middle Ages, to pray at the
shrine of the apostle Jacob, who the legend says arrive to Galicia in a
raft, several hundred of years after he died in Judea.
It's very seldom they are sold fresh here. A cook gave me a good hint, when
you defroze them put them over a piece of tissue or a sponge or thick paper,
to dry them out. In that way theyy lose their water before they hit the pan.
Ana
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