Chef Way At Boqueria, this seafood dish is made with hard-to-find jumbo diver scallops and extra-large cockles.Easy Way Replicate these flavors with easier-to-find ingredients, such as sea scallops and littleneck clams. Slideshow:  Sustainable Seafood 

Seamus Mullen
October 2009

Gallery

© Matt Armedariz

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat the oil. Season the scallops with salt and pepper and cook over high heat, turning once, until browned, about 3 minutes total; transfer to a plate.

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  • Add the bacon to the skillet and cook over high heat until browned, about 5 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the wine and cook until reduced by half, scraping up any bits stuck to the pan, about 3 minutes. Add the stock and bring to a boil. Add the clams, cover and cook until most of them have opened, 5 to 8 minutes.

  • Stir in the peas, mint, parsley and chives. Add the scallops and any accumulated juices and cook until the scallops are heated through, about 2 minutes; discard any clams that don't open. Spoon the seafood and broth into bowls and serve with bread.

Suggested Pairing

Serve with a crisp, slightly effervescent white.

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