Maruxaina Scallops in Galician Sauce

Tender scallops in a rich Galician sauce made from tomato, onion, olive oil and paprika, slow-cooked into a classic sofrito. The scallops are sourced from Atlantic waters off Galicia, hand-prepared using the traditional methods of the region's conservas, then finished in a sauce named for vieiras a la gallega, a dish with roots in Santiago de Compostela and the Camino de Santiago. Maruxaina takes its name from a Galician legend, a mermaid said to haunt the ports of the Rías Altas.