Many of the best Galician empanadas are made with exotic seafood ingredients, such as fresh berberechos (cockles) or congrio (eel) that are difficult if not impossible to find in the U.S. Empanada de vieiras (scallops) is an exception. It's delicate, rich, almost buttery (though there is no butter in it), and yet can be made with the previously frozen scallops available in most supermarkets. It tastes like the best seafood empanadas of Galicia, and it's easy to make.
For the crust
2 cups of flour
1/4 cup of olive oil
1/4 cup of water
For the filling
1 onion, chopped
1/2 red bell pepper, sliced
1/3 cup of olive oil
1/2 pound of scallops
First mix the ingredients for the dough in a large bowl.
Knead the dough until it forms a ball. Let it rest an hour or so.
Meanwhile, preheat the oven to 525.
Saute the onion and pepper in the olive oil. When the onion is soft and translucent, add a pinch of saffron and a pinch of salt.
Divide the dough evenly in two. Roll out each piece into a round or rectangular shape until the dough is the thickness of a coin.
Place one sheet of the dough on a baking pan.
Spread the onion and pepper mixture evenly onto the dough. Slice the scallops 1/4 thick and arrange them on top.
Put the other piece of dough on the top. Crimp the edges. Cut some vents.
Bake the empanada for 15 minutes, or until golden brown.
Cut the empanada as you would a pizza and serve it as main course or as a tapa.