Concha en Jerez

This is recipe that comes to us via Spain, once considered the mother country in Puerto Rico, when the Spaniards ran the show.  In Spain, Concha en Jerez, simply scallops in sherry, is normally served as part of a tapas ensemble. In my family, we served it as an entrée, usually over rice. We even made it into sandwiches for lunch. If you like scallops, this one is it.  Very easy to prepare. A famous Spanish dish with a hint of Nuyorican flavor.

CONCHA EN JEREZ
(Scallops in Sherry)

1 quart scallops, quartered
1 cup dry sherry
1/2 cup olive oil
1 yellow pepper (pimento), if desired, can substitute red or green pepper, thinly sliced
1 medium onion, thinly sliced
1 tablespoon capers, drained and rinsed
2 tablespoons paprika
2 cloves garlic, minced
Salt to taste

1. Preheat oven broiler to high.
2. Place scallops in a shallow baking pan or dish (I prefer cast-iron)
2. Combine remaining ingredients in a small bowl, and pour over scallops. Stir to mix, and let stand 10-15 minutes
3. Broil, stirring occasionally, until scallop are lightly browned, 6-8 minutes. Serve over rice.
Yield: 4-6 servings.