INGREDIENTS:
SCALLOPS
PAPADA JOSELITO
GARLIC AND OLIVE OIL
DESCRIPTION:
This sea and mountain classic combines three very characteristic flavours in a harmonious combination that works perfectly down to the last mouthful. We taste the sea in the zamburiña, the land in the Joselito Papada and the air in the intense smokiness of the fire.
Black shell scallops are used for this meticulous preparation, which have a much more intense seafood flavour.
First of all, the Joselito Papada must be removed from the pig and cut into very thin, elongated slices. The flavour of Joselito Papada is very intense, so the slices must be thin so that the balance between the three flavours is maintained.
The papada should be briefly tempered on the grill, which will also provide the oak wood aroma.
The scallops are then cooked on the grill, very close to the coals and generously drizzled with olive oil. Once they are open, they must be cooked slightly longer so that they are cooked to perfection. To finish, we remove the flesh from the scallops, cover it with a layer of Joselito Papada, an almost translucent slice that melts on contact with the scallops and adds a very pleasant fatty note to the seafood.
