Cucharitas de zamburiña al toque picante

Spoonfuls of zamburiña with a spicy touch

Prepare a delicate and surprising starter with the best of the sea flavor and a light spicy touch. To do this you will only need:


  • 8 scallops
  • 1 can of crushed tomato
  • 50g sugar
  • 2 cloves of garlic
  • Thyme and lemon thyme
  • 1 chilli or chili
  • 50 g crackers
  • Fresh parsley
  • Olive oil with chilli

Cooking this dish is as simple as: put it in a saucepan with a little oil, sauté the chopped garlic, add the tomato strained through a sieve and very drained of its juice, the sugar, the chili or chilli pepper and the aromatic herbs. Let it reduce until it is very thick, almost dry. Adjust the seasoning.

Cook the scallops in a very hot frying pan, turning and turning. Place the tomato compote in each spoon or in the shell, put two scallops on top.

Sprinkle with the chopped cookies and parsley. Drizzle with a little olive oil with chilli.. Ready!

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