Vieiras a la Gallega
Sauté the onions in hot olive oil, then add the ham, salt and pepper. Stir, then add the wine en cook on low heat for 5 minutes. Add the bread-crumbs en mix well: the mixture should attain a paste-like consistency. Pre-heat the grill and place the gridiron in the second or third topmost position.
Put the scallops, together with their corals, in pairs of two in the six deep shell halves. Cover with the bread-crumbs mixture, sprinkle with parsley and grill for 8 tot 10 minutes until the crumbs are lightly browned. Serve immediately with sparkling white wine or champagne.