Scallops with garlic cream and tomato jam (Vieiras con crema de ajo mermelada de tomates) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 218) by Anya Von Bremzen

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Notes about this recipe

  • nomadchowwoman on September 05, 2015

    Fantastic dish!

  • Breadcrumbs on August 31, 2015

    p. 218 - I wholeheartedly agree with Joan below. This is a restaurant quality dish that delivers on all counts. Fabulous contrasting flavours with the rich garlic cream sauce, delicate, briny scallop and the sweet, brightness of the stunning tomato jam. One of the best dishes I’ve made this year and by far my favourite from this book. A must try for scallop lovers. Definitely company-worthy and would be perfect for guests because the two sauces could be made ahead so you'd just need to make the scallops to order. Oh that jam! I made mine atop the stove. A perfect dish. Photos here: http://chowhound.chow.com/topics/1020811?commentId=9705163#9705163

  • JoanN on August 02, 2015

    This was outstanding. I’d have been pretty thrilled if served this as an appetizer in a high end restaurant.

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