Easy recipe of scallops in Porto
Scallops are small, thin and tender fillets that are very delicious if cooked with a sauce with a wine base. The most popular recipes are the recipes for scallops in Marsala, -an Italian wine- and the one I want to show you today, the easy recipe for scallops in Porto, with which you will succeed the next day when you want to surprise the family.
Do not worry about the alcoholic load of this recipe, because although it is made with wine, the alcohol will evaporate during cooking so the scallops are suitable for all audiences. If you do not have Port wine, you can make the same recipe with other wines such as Oloroso, Pedro Ximénez or even with a red from Ribera del Duero, Somontano or Rioja to give some examples.
IngredientsFor 4 people
- Small veal fillets, scallop type 8
- Salt and pepper to taste
- Wheat flour
- Port wine 150 ml
- Onion 1
- Liquid cream for cooking 2 tablespoons
- Meat broth 100 ml
- Round rice for garnish
- Chives to decorate
How to make scallops in PortoDifficulty: easy
- Total time 30 m
- Elaboration 15 m
- Cooking 15 m
We remove the fillets from the fridge and let them temper for a while before cooking. Season them with salt and pepper and pass them lightly in flour, frying them for two minutes on each side, so that they are juicy. Once fried, we remove them from the pan and reserve them.
For the sauce we start by chopping the onion into a thin julienne. We poach it slowly in a frying pan and when it begins to take color, -always over low heat- we incorporate the Port and the broth, allowing them to cook for about ten minutes until we see that they have reduced more or less to half their volume.
Add the two tablespoons of cream and stir well, leaving it to cook until you get the texture that you like the most. Then we can pass the sauce through a mash or grind it with the mixer, or as I did, leave the sauce with its bits.
We return the scallops to the pan and let them cook another couple of minutes inside so that they take flavor from the sauce. During all this process we will have cooked the rice for the garnish. We serve two scallops per person with their garnish, add a ladle of sauce on top and sprinkle with chopped chives.
With what to accompany the scallops to Porto
The recipe for scallops in Porto is a good way to cook veal fillets to get more out of them since if we prepared them on the grill we would need three or four of those fillets for each person and thus with the sauce it is enough with two small scallops for feel well satiated. In addition, the meat is very tender after frying and subsequent cooking in the sauce. Do not forget to buy bread, because you will appreciate it. You can serve these scallops behind a delicious starter such as these incredible green beans with velouté from their cooking.Tags: Fish Meats And Birds Desserts