Speciality: Cambados scallop as a Galician

Prepare an onion jus and a ‘lacon’ (pork shoulder) broth, mix and make a classic ‘sofrito’ for the scallops with onion, green pepper, red pepper and garlic. Add a dewlap that has been cooked confit at 85 degrees for 12 hours and sear it on a grill with the scallop.

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