Zamburiñas al horno con aceite de ajo y perejil 
Cooking Instructions
- 1
Use frozen scallops (thaw them) or refrigerated ones, with their shells. In a blender, combine a couple of garlic cloves, parsley leaves, good quality extra virgin olive oil, and a bit of lemon juice. Blend for a few seconds, not too much so you can still see some parsley, and it doesn't emulsify too much. Let it rest for a few minutes to return to its natural state.
- 2
Place the scallops on a baking tray with their shells and season with a little salt and pepper. Drizzle with a teaspoon of garlic and parsley oil.
- 3
Preheat the oven to 400°F (200°C) and turn it off when the oil starts to move. Leave them in the oven for 2 minutes with the door closed.
- 4
Remove from the oven and serve, drizzling with a little more garlic and parsley oil.
- 5
Honestly, they are delicious and quick to make without making much mess.
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