Onion marmalade

Peel and slice the onions. Add oil in a frying pan and poach the onions slowly. Add a pinch of salt. When the onion begins to be tender, add the white wine, the cream and the sweet paprika. Reduce it.

Variegated scallop

In Galicia we are lucky to be able to find them fresh so it is important to clean them well to remove the sand that might contain inside and the remains in the shell.

Remove the variegated scallop from the shell with a knife. Temper them for 30-40 seconds in the mychef oven at 63 ºC. Mark the variegated scallop in a frying pan or griddle at high temperature.