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The Political and historical make up of Spain with the unification of its particular regions and collective cultural identities make it perfectly reasonable and logical to argue that there is no such thing really as overall Spanish cooking. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features. The relative number of autonomous regions that combine to form modern day Spain is 17 and in the main, they all have their own language variants (if not separate languages) and entire cultural heritages. One of the more interesting and culturally diverse regions is that of Galicia which is situated in the North Western corner of mainland Spain. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea. Nothing in fact could be further than the truth and there are a whole host of interesting and delicious recipes based upon the agriculture and viniculture of the region. The time for talk is over and let’s gets on with the serious business of cooking! For this particular recipe we are to provide enough for four people and as such you are going to need the following ingredients; 1 medium onion, chopped 2 tablespoons of olive oil 1 garlic clove, crushed 100 ml of dry white wine or dry sherry 4 tablespoons of breadcrumbs 50 g of butter, melted Salt and pepper 1 tablespoon of parsley, chopped 12 launch fresh scallops cleaned and still with their shells 50 g of butter Lemon Juice Take your oven and preheat the oven to 200°C or gas mark 6 Start the recipe by taking your onion and frying the onion in some olive oil until the onion softens and then add the garlic. Cook the ingredients together for a few minutes or until the scent of garlic takes over and then it is time to add the wine (or sherry if that is the route you have gone down). Let the alcohol come to a boil and then reduce slightly and then stir in the melted butter, the seasoning the parsley and the breadcrumbs. Take four oven proof dishes and grease them slightly with a little bit of butter. Take the scallops and divide them amongst the dishes before topping them with the bread crumb mixture. Put a small piece of butter on top of scallops and place in the pre heated hot oven for anywhere between 12 to 15 minutes. A roof home here he is capable in the scallops and remove them when they are nicely crisped on the top. If you feel the scallops are cooked but they're not necessarily crisped on the top you could always finish them off by putting them under a grill. Remember however when you're in this final act of crisping the scallops that you don't go and burn the breadcrumbs. Then serve. Article Source: http://www.articlewheel.com
Scott James writes about a great many Internet Travel based issues and more on the above can be found at Accommodation in Galicia . For a more complete overlook at Tourism in Galicia try www.turgalicia.es
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