Scallop Gambas al Ajillo
A Delightful Gambas al Ajillo Made with Scallops!
Gambas al Ajillo, a dish that was once incredibly popular as a beer snack, is here reimagined with tender, fresh scallops instead of the usual shrimp. The naturally mild flavor of the scallops pairs wonderfully with olive oil, offering a taste that’s just as exquisite. This recipe is perfect for a special occasion or when you’re craving a sophisticated bite with a drink. Enjoy a restaurant-quality dish right in your own kitchen!
Ingredients- 10 Fresh Scallops (preferably from Tongyeong)
- 4 Fresh Shiitake Mushrooms
- 10 cloves Garlic
- 7-8 Dried Red Chilies (Peperoncino)
- Mini Baguette Bread, as needed
Seasoning & Spices- 1 cup Extra Virgin Olive Oil (using a paper cup for measurement)
- 1/2 Tbsp Steak Seasoning (or substitute with herb salt/salt and pepper)
- A pinch of Dried Basil (or Parsley)
- 1 cup Extra Virgin Olive Oil (using a paper cup for measurement)
- 1/2 Tbsp Steak Seasoning (or substitute with herb salt/salt and pepper)
- A pinch of Dried Basil (or Parsley)
Cooking Instructions
Step 1
Scallop Preparation: Start by preparing 10 fresh scallops, ideally from Tongyeong. Use a brush to scrub off any dirt or impurities from their shells, then rinse them thoroughly under running water until the water runs clear.
Step 2
Prepare Other Ingredients: Get your garlic (10 cloves), shiitake mushrooms (4), dried red chilies (7-8), and mini baguette ready. Feel free to adjust the amount of garlic and mushrooms to your preference. I personally love a strong garlic flavor infused into the oil, so I recommend using plenty of garlic! If you like a bit of heat and don’t have peperoncino, you can substitute with a fresh chili like a bird’s eye chili.
Step 3
Slice the Ingredients: Thinly slice the prepared garlic cloves. For the shiitake mushrooms, you can gently peel off the outer skin of the cap with a knife for a cleaner appearance. After peeling, slice the mushrooms thinly, similar to the garlic.
Step 4
Lightly Cook the Scallops: To make separating the scallop meat from the shell easier, place the scallops in a steamer basket over simmering water for just 1-2 minutes. This brief steaming will help loosen the shells. Carefully remove the scallop meat from the shells and set aside in a separate bowl. Remember, they will be cooked again in olive oil, so do not overcook them at this stage. Use only the scallop meat.
Step 5
Sauté Garlic & Chilies: Now, let’s begin making the Gambas. Pour a generous amount of extra virgin olive oil (about 1 cup using a paper cup) into a pan. Add the sliced garlic and cook over medium-low heat. Let the garlic slowly infuse its aroma into the oil. At this point, crush the dried red chilies (peperoncino) with your hands and add them to the pan for extra flavor. (The photo might only show garlic, but don’t forget to add the chilies too!)
Step 6
Cook Scallops & Mushrooms: Once the garlic is lightly golden and fragrant, add all the prepared scallop meat and sliced shiitake mushrooms to the pan. Stir gently with a spatula or chopsticks to ensure the ingredients are evenly coated with the olive oil and cook together. Now it’s time to season. If you have steak seasoning, add 1/2 tablespoon. Otherwise, season with herb salt or regular salt and pepper to your taste.
Step 7
Add Basil for Aroma: After the ingredients are cooked and seasoned to perfection, sprinkle dried basil over the dish for a fragrant finish. If you don’t have basil, parsley works well too, or you can simply omit it. The basil will significantly enhance the dish’s savory notes and aroma.
Step 8
Enjoy Your Creation: Serve with warm, toasted mini baguette slices. Scoop the tender scallops, mushrooms, and fragrant garlic from the olive oil and place them generously on a piece of baguette for a delightful bite! The combination of the chewy scallops, aromatic olive oil, and soft garlic is truly exceptional. This dish pairs wonderfully with beer or wine.
