Authentic home cooking from Spain, with US measurements. 
Scallops with Manchego Cheese and Lemon, Olive Oil & Truffle Gelée
Need some inspiration? Try this recipe. It's perfect for when you have guests coming over or for special occasions when you want to impress.
This is a classic and very easy recipe that I've always wanted to make. You can also enjoy scallops raw as carpaccio, in empanadas, or au gratin.
https://pazladeando.es/vieiras-con-queso-manchego-y-gelee-de-limon-aove-y-trufa
Scallops with Manchego Cheese and Lemon, Olive Oil & Truffle Gelée
Need some inspiration? Try this recipe. It's perfect for when you have guests coming over or for special occasions when you want to impress.
This is a classic and very easy recipe that I've always wanted to make. You can also enjoy scallops raw as carpaccio, in empanadas, or au gratin.
https://pazladeando.es/vieiras-con-queso-manchego-y-gelee-de-limon-aove-y-trufa
Open in Cookpad AppSteps
- 1
If you bought fresh scallops, rinse them well under cold running water and set aside the white part, the orange coral, and the shells, as explained in the next step. If using frozen scallops, they are usually ready to use.
- 2
To clean fresh scallops, use a small, sharp knife. Carefully open the shells and separate them, setting aside the empty half. Remove the membranes around the white meat and the dark-colored heart, leaving only the white muscle and the orange coral. Rinse thoroughly with water until no dark color remains.
- 3
Preheat the oven to 400°F (200°C).
- 4
(Step-by-step photos)
- 5
Prepare the shells and place them on a baking sheet.
- 6
Cut 4 or 5 thick wedges (about finger-width) of aged Manchego cheese and dice them into small cubes. Place the cheese cubes on the base of each scallop shell.
- 7
Spoon two teaspoons of the lemon gelée over the cheese, then place the scallops on top. Season with Himalayan pink salt and freshly ground pepper blend.
- 8
Sprinkle a thin layer of breadcrumbs on top to help them brown.
- 9
Bake for 15 minutes, then broil for another 3–5 minutes or until the cheese is melted and the scallops are golden brown.
- 10
When done, transfer to a serving platter and garnish with a few fresh herbs.
- 11
Serve hot.
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