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”
These sounds easy and scrumptious!
It´s so good and makes a nice (easy) change from just griddling them!
mmh yummy! My kind of dish! If only it would be easier to find good seafood around here 🙂
Glad you like it…Works well too with defrosted frozen pranws!
That might be easier to come by, thank you for the suggestion!!
You´re welcome – let me know if you try it!
Oh wow, wow! That sounds so good. Scallops here aren’t too easy to find (Madrid) and are expensive. In Massachusetts they are one of my favorite things to make… sigh!
You may find them a little more easily available nearer to Christmas – do hope so!
Great way with scallops. I have good memories of the Stade – used to use it as a location. Hastings seems to have more than its share of strange people:)
Well, there´s us and Promenade Claire, we´re all a bit odd! Would love to see some of those photos 🙂
I will keep this recipe in mind next time I find scallops when I go diving. All I need to do is to find at least 6 before the air gets low!
Oh dear, now I´ll be worrying about you holding your breath or running out of air!
Not fond of scallops (although I wish I was)…but do this with large prawns and I’m in!
Oh do try it with prawns as that´s the original and authentic dish – defrosted frozen (but preferably raw) are ok for this!
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!
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!
I much rather do it your way than the real way…..it’s like beating eggs without a mixer….. 😉
I like your way of thinking!
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! 🙂
She may well like them, they´re sort of soft and creamy (and yes, maybe less spice)!
Spicy! I love this one. Simple and fresh.
I know you enjoy a little bit of spice now and then!
Simple, quick, lip-smacking, finger-licking! I’m saving this one Tanya, thanks! (bread is great, but I’m seeing this over pasta too!)
Ooh yes, now you´re talking!
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. 😉
We wouldn´t want to blow your head off with the chillis (actually, Big Man sometimes sits there with his eyes watering when I run wild with the spices)!
That sounds perfect for me – lots of chilli and garlic 🙂
Can´t go wrong!
¡Fantástica receta Tanya! Me encanta esta salsa y con las vieiras debe estar que te mueres de buenas 😉
Me alegro de que estéis de vuelta 🙂
Gracias Giovanna – es la primera vez que lo hice con vieiras y me ha salido muy bien!
Always looking for new scallop recipes..will try!
If you like a little hit of spice, then you should love this!
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?
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 😉
Absolute perfection! I’ll have them just a tad more ‘rare’ – is one allowed to say ‘wow’ on this post?
Yes, I do actually prefer my scallops a little rarer, (or even raw) but I had to please Big Man too 😦 Wow is totally allowed (and appreciated)!
Simple and flavorful…sounds absolutely delicious:) have to try this!
I think you´d enjoy it, and you would certainly have some good chilli to hand!
Always do! I know I will enjoy this one…
I always forget to pack my terracotta bowls 🙂 Looks great. The better half would love this. When can we come over?
Any time! Damn those bowls, they always hide away when it´s time to go travelling 😉
I was scrolling through my reader and spied the photo of wine PLUS crusty bread and then I read the recipe! Yummmmmm. I am all about a little spice.
Glad you liked it Heather!
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!” 🙂
How about making it with mushrooms, thinly sliced….mmmm!
My teenagers love spicy food and this undoubtably would make them happy.
Love it that they enjoy spicy food!
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……
Aha – something to make for you! They really were so sweet and meaty, very good indeed 🙂
Simple to prepare and delicious to eat, I’m sure. We never get the scallops with their roe here…lucky that you have a great source.
We rarely get them with their roe in Spain – boy were they good!
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!
Think they´d enjoy this one!
I’m loving the flavours here!
They were very good indeed!
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!
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!