As is the case with many of you, we take travel seriously. Once we know where we are going, the prep work begins. Markipedia and I have very different ways of doing this. He reads history books and novels set in our destination, studies maps obsessively, and attends myriad online lectures. I attempt to learn the language, read cookbooks, and make regional recipes to whet our appetite. Together, we cover all the bases with the goal of maximizing our enjoyment and being informed and respectful guests.
Later this fall, we are heading to Southern Spain—Andalucia—and will be spending time in Granada, Sevilla, and Córdoba. So much to see, so much to eat. As neither of us has been to Spain, we are both very excited.
I have but one Spanish cookbook, though I know many more will find me. This one was a gift from a friend. It’s The Foods & Wines of Spain by Penelope Casas. The book includes a laudatory introduction by Craig Claiborne, one whose advice and recipes I have followed since I started cooking. He writes that this is “a jewel to be added to the crown of culinary literature.”
In the book, I found many recipes I want to make, and the first I will share with you is the Spanish version of the French Coquilles Saint-Jacques: Vieiras de Santiago. Both recipes contain scallops, mushrooms, and parsley, but that is where the similarities end. The French version is creamy, cheesy, and flavored with vermouth, while the Spanish version is lighter, featuring tomato sauce and breadcrumbs with a touch of brandy. I love them both —everyone should try this beautiful Iberian version.
~ David
Adapted from the recipe by Penelope Casas, The Food and Wines of Spain.
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Gaelen McCormick
September 17, 2022 at 5:48 amThat shell, but more swoon, that PLATE! This looks like something even I could pull off (the recipe that is) – thank you for sharing. Enjoy your trip when that time arrives!
Cocoa & Lavender
September 17, 2022 at 10:05 amI’m so glad I pulled that plate out for the photo — it makes a “brown dish” look much more appealing. And I know you can make these — so incredibly good!
John / Kitchen Riffs
September 17, 2022 at 7:26 amThis looks great! Not the sort of typical scallop dish I make, but the mix of ingredients is wonderful. You definitely taste the scallops, but you taste so much more. Sevilla is one of the best cities I know — you’ll love it. Although maybe it’s good because I spent a little bit of time (less than a week) when I was in my earlish 20s, and just really enjoyed the heck out of it. You know how that memory thing works. Granada is quite nice too. Spain in general, I think, is much underrated by Americans as a travel destination. Too bad — good people, good food, good wine. And tons of really interesting history and sites to see. We’ll be going on a trip later this fall, too — can’t wait to travel again! And I can’t wait to make this dish — really good stuff. Thanks.
Cocoa & Lavender
September 17, 2022 at 10:07 amI’m so glad to know you loved Sevilla — I really can’t wait to be there. Our apartment is about a half a block from the Alcazar, which may be noisy but who cares? We will be right there in the thick of it! I think Spain is becoming more of a destination, especially since they were really good about managing Covid, especially in Andalucia. I’m sure you’ll be seeing more Spanish recipes and lots of travel photos when we get back! I’m glad also that you like this recipe. It isn’t the usual scallop dish I prepare either but it makes a stunning first course!
Gerlinde
September 17, 2022 at 7:52 amI have never seen a dish with scallops like this. I need to try it. Spain is an interesting country. I have been to Catalonia but never where you are going. Are you going with a group ?
Cocoa & Lavender
September 17, 2022 at 10:08 amThanks, Gerlinde. It is rather unusual for scallops, but it’s so good. I’m really looking forward to a very different and new cuisine when we travel across the pond. We will be just the two of us, which is the way we like best to travel.
Colette
September 17, 2022 at 8:33 amGorgeous! Absolutely stunning.
Thos is the sort of fate I’d expect from a Michelin-rated outfit.
Can’t wait to try it. We love scallops!
Xoxo
Cocoa & Lavender
September 17, 2022 at 10:09 amNo that is a compliment I will remember for as long as I can. (Isn’t getting older horrible?) thanks, my dear. xo
Fran @ G'day Souffle'
September 17, 2022 at 2:48 pmI’ll have to be careful not to singe my eyebrows when doing the flambe’! All these combined flavors look great- I especially like the addition of the chile. When I was in Spain, I found it a bit hard to get used to the Castillian Spanish with the ‘lispy’ sounds!
Cocoa & Lavender
September 20, 2022 at 9:21 amI’m not sure the Castilian Spanish is in the south, but I will let you know. As my Spanish is rudimentary at best, I am sure it will all be difficult!
I have yet to singe my eyebrows or, worse yet, set the kitchen afire. I only have a few dishes that I flambé – and I find it kind of fun!
Ronit
September 18, 2022 at 9:08 amThe dish looks so tasty. Mixing mushrooms with tomato sauce and chile pepper sounds very intriguing! Need to give it a try.
Learning about places prior to visiting is definitely and important part of the experience. I have visited Madrid and vicinity a few years ago, and enjoyed the place and food immensely, mostly because I did my homework beforehand and knew what to look for and where. 🙂
Cocoa & Lavender
September 20, 2022 at 9:22 amIt is really quite tasty, Ronit!
You are so right — doing our homework before we go ensures us a great experience on the road.
Kelly | Foodtasia
September 18, 2022 at 12:40 pmSuch a gorgeous dish, David! And I love the way you travel! I’m usually the one brushing up on the history, learning a few words, and most importantly planning what to eat! Hope you have a wonderful time!
Cocoa & Lavender
September 20, 2022 at 9:23 amKelly — like you, I really do want know what to expect from a local restaurant or tapas bar. I am so excited to get out there and do a tapas crawl.
Glad you like the dish — so tasty!
Ron
September 19, 2022 at 4:17 amA fantastic recipe for you guys to have prior to your travels. I’m sure it got your traveling taste buds and your traveling feet ready to go.
I love to plan for a trip as well. If we’re traveling by car, I always have my old paper map with us. When planning at home, I lean on google maps. You guys have an incredible adventure.
Oh, and for the record, Swedes love traveling to Spain with many (with money) having a winter apartment there.
Cocoa & Lavender
September 20, 2022 at 9:25 amIt did whet our appetite, indeed, Ron! Now I want to make Arroz Negro (black paella) even though it isn’t in our region of travel.
Planning and getting excited is really half the fun, isn’t it?
Velva
September 20, 2022 at 10:25 amDavid, I spent time in Spain this summer( my 4th trip). You are going to fall in love! The culture, the food, THE WINE. We brought home 28 bottles of wine in two additional suitcases>. I am looking forward to your posts about your trip. Sound like you and “Markipedia” are a perfect pairing-because you have covered all the bases to have a great time.
This scallop dish will definitely help you get ready.
Velva
Cocoa & Lavender
September 20, 2022 at 1:10 pmI cannot wait, Velva! I was wondering if maybe you had visited when I saw that you were posting some Spanish recipes! I now that our mutual planning will pay off!
Eha
September 20, 2022 at 5:36 pm‘Tis said better late than meier ! Life !!! Am glad for you and hoping all plans will succeed with bells on ! Oh, in planning I am Markipedia all the way . . . ! Have only been to Madrid and surrounds a few times and my dream is to get to Barcelona and all that . . . ! Utterly beautiful plate and a scallop dish far more complex than any usually made here . . . am eager to try !!! And even more eager to read of your journey once it comes tompass . . . bestest . . .
Cocoa & Lavender
September 21, 2022 at 8:58 amTrue, this is a tad complex but it is worth it! I’m really looking forward to sharing lots of stories, photos, and recipes when I get back!
Sherry
September 21, 2022 at 12:48 amhow very exciting to go to spain! i am so envious. on the bucket list. Yes please send me a serving of your scallops 🙂
Cocoa & Lavender
September 21, 2022 at 8:59 amI’d be happy to share these with you! Where else is on your bucket list, Sherry?
Sherry M
September 27, 2022 at 12:08 amMy bucket list? Iceland Greenland Hebrides Peru Norway Portugal Spain etc etc … :=)
Cocoa & Lavender
September 29, 2022 at 4:00 amI’m with you on everything but Greenland! And I want to add Colombia, Argentina, and many more areas of México!
mimi rippee
September 21, 2022 at 7:37 amOh how exciting. I’m so happy for you. The seafood will be exceptional, and you’re obviously ready! Beautiful scallops.
Cocoa & Lavender
September 21, 2022 at 9:02 amThanks, Mimi – Since moving to the desert, seafood — really fresh seafood — is something we miss a lot, so that is one of the most appealing parts of this culinary adventure.
Raymund
September 21, 2022 at 3:38 pmReminds me of the Philippine Baked Mussels, I know this would be good, I love scallops and all the elements on this dish is spot on. All I need is a nice glass of Chardonnay
Cocoa & Lavender
September 22, 2022 at 4:00 pmI need to check out the Philippine baked mussels — they sound fantastic! And, yes, a good Chardonnay would be perfect with this!
The-FoodTrotter
September 23, 2022 at 9:48 amIt looks delightful! I love scallops so much, thank you for sharing this recipe 🙂
Cocoa & Lavender
September 23, 2022 at 10:51 amThanks, Romain — I love both this and the French versions — and scallops are a favorite of mine, too.
Jeff the Chef
September 25, 2022 at 7:51 amHowever did you find those beautiful shells? I hope you thoroughly enjoy your trip.
Cocoa & Lavender
September 25, 2022 at 9:05 pmThe scallop shells were given to me by my dear friend, Christine, who lives in México. She doesn’t cook “fancy“ any longer, so she gave them to me. I treasure them…
Valentina
September 26, 2022 at 6:30 pmLove this presentation, David. I love scallops, and definitely don’t cook with them enough. This is a delicious reminder. 🙂 The food in Spain is so delicious, and varies so much from region to region. I think you’ll love it — and everything else about the country. ~Valentina
Cocoa & Lavender
September 29, 2022 at 3:56 amI certainly am excited to get to know at least a small part of the country! I know we will love it!
2pots2cook
September 28, 2022 at 12:25 amLove the dish and presentation. I hope you’ll have a great time a lots of pleasant memories once you return home!
Cocoa & Lavender
September 29, 2022 at 4:01 amThanks, Davorka — I know it will be wonderful and I look forward to bringing home lots of photos and recipes!
Ben | Havocinthekitchen
September 28, 2022 at 7:52 amOh my goodness, this looks phenomenal and sounds just terrific. I don’t think I’ve ever had Vieiras de Santiago, but all the flavours and textures going on here are right up my alley! Beautiful plate, too.
P.S. Enjoy the planning of your trip – in my book the anticipation is as important and enjoyable as a trip itself!
Cocoa & Lavender
September 29, 2022 at 4:04 amI agree, Ben — the planning and anticipation are such a big part of the fun! You will love these scallops!
Pauline
October 9, 2022 at 5:37 pmYour scallops look delicious and beautifully presented David. The plates are perfect for this dish. We loved Spain, and Granada was so interesting, and so different to the rest of Spain I thought. And the tapas there was just amazing. Seville was beautiful too. You will have a wonderful time. I have very fond memories of a cooking class in San Sebastian, the food there is out of this world. I would go back there in a heartbeat.
Cocoa & Lavender
October 10, 2022 at 11:45 pmThat is what everyone says, Pauline — they all just love Spain! I can’t wait! Thanks for your kind comments about the scallops!
John
October 11, 2022 at 6:15 amI’m not the greatest fan of vermouth, so this version has all the appeal. I am so in love with that plate!
Cocoa & Lavender
October 11, 2022 at 7:13 amThe sherry worded just perfectly! Are you cooking in Greece?