Scallops with oloroso sherry, oyster mushrooms and migas

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
300g/12fl oz oyster mushrooms, torn into strips if large
1 tbsp olive oil
salt and freshly ground black pepper

To serve
1 tbsp roughly chopped fresh oregano
1 tsp sweet paprika (not hot)

For the migas, heat the olive oil in a wide pan over a low-medium heat. Add the garlic cloves and fry for a few minutes to release their flavour. Turn down the heat if the garlic is sizzling too quickly – it’s very important that it does not burn.

Add the bread and bay leaves and fry gently for 20-25 minutes, turning and stirring often, until the bread and garlic are golden-brown all over.

Pour over the saffron and its soaking liquid and continue to cook for 5-10 minutes, or until the bread is crunchy again. Remove from the heat, season with salt and keep warm.

For the scallops, heat three tablespoons of the olive oil in a small saucepan over a medium heat. Add the onion and a small pinch of salt and fry for about 15-20 minutes, stirring occasionally, until golden-brown, caramelised and sweet in flavour. If the onion is colouring too quickly, turn down the heat. Drain off any excess oil and set aside.
Place another frying pan over a high heat and add the remaining two tablespoons of olive oil. When the oil is hot, add the scallops, seasoned with a little salt and freshly ground black pepper. Cook for 1-2 minutes on each side, until just golden-brown.

Add the softened onion, oloroso sherry and water to the pan, taking care as it may spit, and gently simmer for another minute.

For the mushrooms, heat a griddle pan until very hot. Drizzle the mushrooms with the olive oil and season with salt and freshly ground black pepper. Place on the griddle and cook for 1-2 minutes, or until charred and tender.
To serve, divide the mushrooms among four serving plates. Spoon over the scallops and their sauce and sprinkle over the crisp migas. Finish with a sprinkling of chopped oregano and sweet paprika.

Recipe from Moro East.