Scallops Pil Pil

Scallops Pil Pil (1)

When we´re Up the Mountain, we enjoy fresh fish from the coast several times a week from Fish Man. When we´re in England we are based on the south coast, so benefit from a wonderful local fishmonger or a trip to The Stade (the fisherman´s beach) in nearby Hastings where we can choose from an incredible range of fresh fish.

Recently (before heading back to Spain) we treated ourselves to some fresh scallops with their roe and decided to cook them Gambas Pil Pil style with plenty of fresh crusty bread to mop up those delicious spicy, garlicky juices.

Normally I´d cook this in a terracotta bowl which goes onto the stove top but foolishly hadn´t taken any to England with me. No problem, I used a small frying pan!

Ingredients to serve 2 people

  • About 4 – 6 tablespoons of olive oil
  • 4 fat cloves of garlic peeled and thinly sliced
  • 1 or 2 dried birds eye chillies
  • About a level teaspoon of hot pimentón (or chilli powder)
  • Sea salt
  • 6-8 fresh scallops

Put all the ingredients except the scallops into a pan and start on a gentle heat “poaching” the garlic for 2-3 minutes. Now turn it up and when it starts to sizzle, gently drop in the scallops and cook for a further 1-2 minutes until the scallops are cooked through (this will depend on how thick your scallops are).

Serve sizzling hot and be prepared for lots of smacking of lips and licking of fingers.


61 thoughts on “Scallops Pil Pil

  1. I used to make Bacalao Pil Pil in culinary school all the time, it was the bane of my existance! Having to constantly jiggle the cazuela on top of the stove to get that thickened consistancy….but this sounds much more up my alley, no moving! Well done, love scallops!

    1. Well, I guess to make it properly you´re supposed to do all the moving and shaking to thicken it up, but it tastes so good making it this quick way…we still enjoy it!

  2. Oh, nice one!
    Having issues with the Little One and seafood…she doesn’t like shrimp or fish, but we haven’t tried scallops on her…I think a little less heat, for a first go, though! 🙂

  3. Simple, quick, lip-smacking, finger-licking! I’m saving this one Tanya, thanks! (bread is great, but I’m seeing this over pasta too!)

  4. Now this is one spicy dish, Tanya! Love its simplicity but may have to dial down the heat a bit. I can be a delicate flower sometimes, you see. 😉

  5. I’ve never actually tasted scallops (confession!!!). Are they similar in taste to prawns? It certainly sounds easy enough but I might want some tinned tomatoes in there to make more of a sauce. Would that be totally wrong?

    1. In taste they´re not really like prawns, much more delicate and creamy in flavour. And nothing wrong with adding tomatoes if that´s what floats your boat. It wouldn´t be a “Pil Pil” but I won´t tell anybody…in fact, I´d probably come round with some bread to dip in your sauce 😉

  6. Absolute perfection! I’ll have them just a tad more ‘rare’ – is one allowed to say ‘wow’ on this post?

  7. Looks amazing…won’t translate all that well to vegan but sometimes you just have to appreciate an amazing recipe for what it is…”Steve…come scallop season here in Tassie I KNOW what I am going to cook for you!” 🙂

  8. Aaaahhhhh Rye Bay Scallops ! Perfect tapa style, shame t’other half doesn’t like them or I’d make them more often at home, oh well more for me. And now I will have to try your version …… soon……

  9. How did I miss this the other day? What a delicious idea. I love gambas pil pil and this looks a great variation. I think I’ll be making this over the holidays when sea food-loving family are here!

  10. I reckon I could veganise pil-pil nicely. Some lovely oyster mushrooms, maybe some tofu, a bit of homemade tempeh or just some gorgeous roasted veggies tossed in. Pil-pil I CAN pinch!

    1. You definitely can, I’ve done it with finely sliced courgette (start with it raw, it’s just done perfectly by the time the oil and chili has done its job) or some lightly roasted aubergine….gorgeous!

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