2023 Tour de France - Stage 2: Vitoria-Gasteiz to Saint Sébastien.
Today’s stage finish is at Saint Sébastien, the historical culinary home of the pinxto. Pinxto and tapas sometimes get used interchangeably (slightly incorrectly) here in the States. But, here’s an easy way to remember the difference: pintxos are always skewered (or pierced), whereas tapas are just small shareable portions. A popular treat in today’s region is Biscayan Bay cod served with a red pepper-based sauce. However, I thought scallops are a more toothpick friendly option, and wouldn’t break up like cod when you eat it. I served these up with a fun & easy summertime libation called a tinto (aka kalimotxo). While you can get the recipe from one of my prior posts, it’s really easy - combine red wine and soda with a squeeze of lemon juice over ice. Most recipes suggest equal portions, but I pour mine four parts wine to three parts soda.
Scallops a la Vizcaína
4 dried ancho chilis
Half a baguette
Olive and extra-virgin olive oil
Garlic
Shallot, minced
Large, ripe tomato, diced
12 scallops
Butter
Bring a small pot of water to a boil. Meanwhile, seed the chilis and break into large pieces. Place them in the water and boil away until the peppers have rehydrated and the water turns red.
Meanwhile, preheat an oven to 350 degrees and slice 12 ½-inch thick slices of the baguette. Drizzle some extra-virgin olive oil on the bread, place on a sheet pan and toast in the oven until just golden. After you remove the toasts from the oven, slice a garlic clove in half and rub on the toast points.
While the bread toasts, drizzle some extra-virgin olive oil in a skillet over medium heat, saute the shallot with a pinch of salt. Once the shallot has softened, add in the tomato and cook until the tomato pieces burst and everything thickens in the skillet. Transfer to a blender.
By this time, the pepper flesh has softened, so place the pepper pieces, along with some of the cooking water, into the blender as well. Season with some salt and pepper and process until everything is pureed and smooth, adding more water to loosen up the sauce.
Return the empty skillet to the stove, over medium-high heat, and pour in enough olive oil to coat the bottom. Season the scallops with sea salt and black pepper. Place into the skillet, cooking them 2 minutes on each side. Once you flip the scallops, add in a little butter to the skillet and spoon the melted butter over the top of the scallops. Repeat with any remaining scallops.
To serve, place a scallop on a toast point, covering with the sauce. Skewer with a large toothpick.
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Copyright 2023, Brendan McCann, All Rights Reserved.
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