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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents highlights from the weekly live cooking show.