Galician scallops

Ingredients for 4 servings:

• 8 large scallops, coral from the shells, chopped
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 6 garlic cloves
• 6 onions
• 3 stalk(s) spring onion(s)
• 1 bunch parsley, flat
• Paprika powder, sweet
• Cayenne pepper
• Salt and pepper, black
• Schnapps, Oroujo (Spanish Grappa)
• Vermouth, Noilly Prat
• wine, white
• olive oil
• Breadcrumbs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Finely chop the onions, garlic, bell peppers, and parsley. Sauté for about 10 minutes, except for the parsley, until translucent, then deglaze with the oroujo. Roast the spring onions and parsley separately and deglaze with a dash of Noilly Prat, then cook for 2-3 minutes. Roast the finely chopped corail (or crayfish) until browned. Combine everything in a saucepan and season with salt, pepper, paprika, and cayenne pepper, along with a dash of white wine. Cook for about 3 minutes, until mushy or liquid. Place the scallops in an ovenproof dish (either individually or in one large dish), cover with the vegetable mash, then sprinkle with a thick layer of breadcrumbs. Pour a generous amount of good olive oil over the dish and cook in a preheated oven at 200°C for about 12 minutes. If desired, briefly grill the dish again at the end.