Vieiras con Espinaca y Setas (Scallops with Spinach and Mushrooms)

In Spain, fresh vegetables, seafood and fruit merge so well with one another in varied recipes. With the distinctive terrain in this Mediterranean nation, an abundance of products are available in the markets each day.

Spinach is just one item that is popular in Spain, originating from the Middle East, A legendary agronomist, Ibn al-‘Awwam, dubbed the emerald colored vegetable, as the “captain of leafy greens.”

Growing conditions for spinach are not ideal in hot climates. However, the Moors devised advanced irrigation techniques around the 8th century A.D. to combat any climate limitations. Once climate issues were taken care of, spinach was introduced into the Moorish strongholds of Iberia in 1100 AD, including Andalusia, Leon and Valencia.

Mushrooms on the other hand, are indigenous to many regions in Spain, such as Cataluña. In the foothills of the Pyrenees, the scenery is striking and the climate's ideal for mushrooms. It is not unusual that the residents from the city of Barcelona head out to the countryside on weekends and go mushroom picking.

Scallops are an added taste from the seas. The scallop shell is the traditional emblem of the shrine of St James in Santiago de Compostela. His connection to the scallop and its shells developed from folklore.

There are two variations pertaining to the legend. During a rescue attempt by James to save a knight who had fallen off his horse into the water, James pulled him from the depths and the knight was masked completely in scallop shells. Another story, along corresponding lines, attests that during the transport of St. James's remains back to Spain for burial, the horse of a knight fell into the water, and surfaced covered in the shells.

The recipe Vieiras con Espinaca y Setas – Scallops with Spinach and Mushrooms merges the three into a delicious entree with easy preparation.

Serves 4

Ingredients:

• 20 sea scallops, shelled, washed and cleaned
• 8 ounces of small mushroom
• 8 ounces fresh spinach
• 4 tablespoons extra virgin olive oil
• 2 tablespoons dry white wine
• Nutmeg
• Salt and pepper for taste

For the sauce:
• 2 egg yolks
• 1 tablespoon lemon juice
• Juice from spinach and mushrooms

Directions:
1. Pour 2 tablespoons of extra virgin olive oil in a frying pan.
2. Once sizzling, add mushrooms and fry for 1 minute.
3. Add spinach and cook on high heat for approximately 1 minute until wilted.
4. Drain the spinach and mushrooms by pressing them gently through a sieve. Place the juice aside separately from the mushrooms and spinach.
5. Heat the balance of olive oil in a frying pan and when hot add the scallops.
6. Sauté for a few minutes without disturbing them. Then turn over and season them generously with salt and pepper and place in the wine.
7. Continue to cook for a few more minutes and place aside.

Preparation of the sauce:
1. In a heatproof bowl, whisk the egg yolks together with the lemon juice over a pan of simmering water.
2. Add the reserved juices from the spinach and mushrooms.
3. Season with a little salt and stir continuously until thickened for about 5 minutes.

To finish:
1. Arrange the spinach, mushrooms and scallops on a plate.
2. Sprinkle the top with nutmeg.
3. Spoon the sauce on the side or directly on the scallops.

Other posts by Veronica:
Swordfish Alicante Style
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
Canelones Rellenos con Gambas
Pinchos de Gambas (Shrimp Skewers)
Sopa de Crema de Ajo (Cream of Garlic Soup)
Vieiras a la Gallega (Galician Scallops)
Tortilla Española (Spanish Omelet)
Albóndigas de Arroz y Espinaca (Rice and Spinach Meatballs)
Crema Catalana (Catalonian Custard)

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