Both the fish and seafood caught and served in Galicia is sumptuous. The finest I have tasted in Spain. This meal, which mixes turbot with some local seafood, was served to me in a restaurant in Pontevedra.
Turbot is plentiful in Galicia.
It is a flat fish that is found in shallow waters, close to shore, in the Mediterranean and north Atlantic seas. It's bright white flesh stays that way when cooked.
I have written in the articles section of how fish and seafood lovers are in heaven when they arrive in Galicia.
Scallops are a bit special in this region of Spain. Not to everyone's taste that is true. A bit fiddly say some cooks, but well worth the effort in my opinion.
Here's the recipe for a classic meal served far and wide across Galicia.
In the first of three recipes that directly benefit from using Spanish tomatoes, here is something a bit special. Scallops covered in a sauce made from tomatoes and served in their shell. This is a recipe associated with the shrine of St.James and therefore hails from the wonderful city of Santiago de Compostela in Galicia. If you like scallops, you'll love this succulent dish.
Now I know some people consider scallops too fiddly to bother with. But you are wrong people. Take this recipe as an instance. It is one of the most refreshing, light meals I have enjoyed in Spain. The scallops and the lime go together so well. It really is worth the effort of shelling the scallops. Think about it. Scallops, lime, ginger, brandy - I'm not sure cooking in Spain gets much better than this.
