Come into Sean & Angie's Kitchen and learn the way to bake this tasty Galician Seafood dish! We will talk about the local food culture, Camino de Santiago, and of course the Galician wine that we will pair with our dish! This generally served in Galicia as a starter dish so it could serve 4 people if one scallop each, or 2 people if you want 2 each. Ingredients - Shopping list if you want to cook along with us: - 4 scallops (King Scallops, best from Galicia or the Atlantic Ocean but others as well are good too! Either fresh or frozen could work too thawed out.) - 2 onions (mid-size onions) - 1 Green pepper - 1 Clove of garlic - 4 Slices of chopped cured ham (Either Spanish Serrano or even the Porco Celta, Celtic Pig of Galicia which we will use) - 1 Saffron powder packet (You can get Spanish Saffron powder in individual packets in a small box, Pote is a good brand) - 125 cl of Extra Virgen Olive oil (Spanish or even Galician, we are using Acietes Abril) - 1/2 a glass of white wine (Galician white wine like Albariño or Condado of the Rias Baixas, are the best option, but other white wines will work as well!) - Fine bread crumbs PRE-PREPARATION AND DESCRIPTION OF ELABORATION: If you buy fresh scallops in their shell previously clean the scallops just leaving with the scallop and the roe (OK as well if you don’t want the roe) and place them back in the shell. If frozen and already cleaned let thaw out before. If you can not get scallops in a shell, then you can use a tiny clay casserole if you can find one! During the demo we will start by chopping the onion, garlic, and pepper. Sauté over moderate heat in olive oil. Once poached the ingredients we add the wine and saffron, cook for a few of minutes more. Then add the bits of the cured Spanish ham. Just needs a bit more in the pan since it will go in the oven. Cover the scallops with the poached vegetables/ham and sprinkle on the bread crumbs. Pre-heat the Oven at 200º with heat below and above. Put the scallops on an oven tray and bake at 180ºc for approximately 10 min. approx. depending on the size of the scallops, keep an eye on the browning. KITCHEN UTENSILS AND EQUIPMENT: Chopping board / Knife / Small Bowls (if you want to separate the ingredients) / Oven / Table spoon / wooden spoon Note: If you do not eat meat then you can make the dish without the cured ham.
Far from just reading out of tour guide books, Sean O’Rourke has immersed himself in his adopted country (Galicia, Spain) and truly wants you to understand and enjoy its culture. He personally guides their specialized small group historic, gourmet food & wine tours in Galicia. Sean is well versed in the various topics covered on the tour such as Celtic Hill-forts and music, the religious pilgrimage to Santiago, Galician-Roman-Celtic history, wine making, wine tasting, Galician modern & traditional cuisine, etc. Sean’s travels have taken him throughout Europe and Britain extensively. His interest into the Spanish culture has given him the ability to speak fluently in Spanish. Sean would be glad to translate and help with some basic vocabulary while on your vacation in Galicia, Spain. One of Sean’s many pastimes is the study of Ancient Celtic history, Galicia and it’s connection to the other Celtic nations (Scotland, Ireland, Wales, Cornwall, Brittany and Isle of Man) has been his latest project and would love to share with you all the legends and stories of Galicia. Sean is Canadian, but of Scottish & Irish roots, alongside his wife Angie who is Galician, and with their son Tiernan, (Following in his Dad's footsteps!) who is new to the travel world but comes with lots of energy and new ideas backed by 4 years of studying Tourism in Galicia, Spain. They make up a great trio team (Eat & Walkabout) offering unique food, wine and walking tours throughout GALICIA, SPAIN’S HIDDEN CELTIC PARADISE!
Get ready for something special. We’re travelling to Galicia with no passport, no plane ticket and no luggage. And yet you’ll experience all the sights, sounds and stories with just your laptop, favorite snack and an amazing content creator.
The tour will last about 50 mins and will be live-streamed by your content creator directly from Galicia. Forget about slideshows or pre-recorded videos, this is a live broadcast and anything can happen!
While on the tour you’ll be able to see a full screen video of your content creator and their surroundings, interact with them and other travellers through the live chat, see where you are in the world on a map and show your appreciation with a tip.
We are running these tours on a tip-supported basis to make them as accessible as possible. They are free to join, but you have the option to leave a tip during the tour.
The majority of your tip goes directly to support the channel, while the rest helps Heygo continue to build a place that brings the world closer together.
Reserve your spot by selecting a time to book. Once done, you’ll be able to see your reservations on your Trips page and we’ll send you an email confirmation with a link to join the tour.
For the best viewing experience, please join on a computer using Google Chrome.
07 March 2021
Hello Sean! I enjoyed your class so much The scallops look delicious and I already have the ingredients on my market list! I look forward to making it. You and your wife are adorable - so personable and easy to watch and follow your preparation. I recommend your class to anyone who wants to learn something new to cook and be entertained at the same time. It was a wonderful experience. Stay safe and see you next time! Joan P.
07 March 2021
They were very good, and filled in with background information, while the food was in the oven. But, the kitchen was quite "echoey", and they kept talking over each other. Would I watch another of their demonstrations? I doubt it. There are many more of your guides out there who are better, although it might be because they were stuck in a small room.
07 March 2021
A really enjoyable and interesting session hope he does more
06 March 2021
Great Culinary Class!!
06 March 2021
Great fun! Looking forward to trying this recipe.