In Christianity, a guy named James journeyed to a region of Spain known as Galicia to advertise his beliefs. Upon returning to his home, James was beheaded. His body was to be cargoed back to Galicia in his honor. During the transport, one of three myths are believed to have occurred.
In one scenario, a knight's horse fell into the sea, later emerging to shore covered in scallop shells. In another scenario, a bride on horseback was preparing to get married by the shore. As James' ship passed by, her horse ran into the water and returned with them both covered in scallops.
The final myth is more directly related to James. During his body's transport, the ship got lost in a violent storm and was destroyed. Parts of the wrecked ship were later discovered washed up on the shore, including the body of James, which was—you guessed it—covered in sand.
Prep: 20 min | Cooking: 20 min | Total: 40 min
Salt (1/4 cup)
Scallops (1.5 lbs.)
Olive oil (1 tbsp)
Butter (2 tbsp)
Cider (1/2 cup)
Chicken stock (2 cups)
Capers (2 tbsp)
Dijon mustard (2 tbsp)
Dried dill (1/2 tbsp)
Salt & Pepper (to taste)
Dissolve salt in a saucepan filled with 2 cups hot water. Add scallops and let sit for 15 minutes. Drain and rinse scallops and transfer to a plate off paper towels to dry.
Heat oil and butter in a large skillet on medium-high heat. Add scallops and saute for 6-8 minutes or until opaque. Use a spatula to scoot the scallops to one side of the skillet. Move this side so that it no longer sits on the heat.
On the other side, pour in cider and let sizzle for 5 minutes. Add stock, capers, and mustard and whisk until thickened and gravy-like. Lower heat to simmer and combine all contents of the skillet. Season with dill, salt, and black pepper and serve on a bed of rice or mashed potatoes.