Scallops with oloroso sherry, oyster mushrooms and migas

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For the migas

  • 6 tbsp olive oil
  • 10 garlic cloves, peeled
  • 200g/7oz day-old, slightly dry, rustic white bread, such as ciabatta or sourdough, crusts removed, torn into 2cm/1in pieces
  • 2 fresh bay leaves
  • large pinch saffron strands, infused in 3½ tbsp boiling water
  • pinch salt

For the scallops

  • 5 tbsp olive oil
  • ½ large onion, finely chopped
  • pinch salt
  • 12 large scallops with corals, removed from their shells, washed, trimmed and patted dry
  • salt and freshly ground black pepper
  • 150ml/6fl oz medium-dry oloroso sherry
  • 25ml/1fl oz water

For the mushrooms

To serve