José Carabias chef of the GASTROMIUM restaurant, delights us with this exquisite recipe of bread crumbs, garlic, summer truffle, free-range eggs, pork fat, and of course  scallops and caviar, a dish that leaves no one indifferent.

Ingredients:

Breadcrumbs, garlic, summer truffle, free-range egg and bacon fat.

For the scallops:
1 scallops  80 gr.

For the eggs:
2 hen eggs

For the bacon fat:
Sunflower oil
Bacon fat , 50 gr.

For the garlic:
3 heads of garlic
1200 ml. de of sunflower oil

For the bread crumbs:
1  ciabbatta bread  250 gr.
2 two cloves of garlic

For the garlic oil:
mince the garlic and caramelize in oil at 65º, 36hs.

For the scallop:
Clean. Grill until the edges are golden at 250ºc.

For the eggs:
Steam the eggs at  63 Cº for 45 min. Set aside to cool.

For the Bacon fat:
Clean the impurities of the bacon fat and discard yellow pieces. Cut everything is equal size cubes of 0.5 x 0.5 cm. Cook in oil at 160 Cº until semi-transparent

For the Breadcrumbs:
Cut the bread crust in to cubes. Broil until golden  and then rub with garlic while the bread is still hot. Make breadcrumbs with hands, try to make as rounded as possible.

Finish and Presentation:

Cook the scallops on the sides, heat the breadcrumbs in garlic oil until golden, then heat the eggs and bacon fat. On a flat plate place the breadcrumbs diagonally and sprinkle with oil, incorporate the scallops, the bacon fat and place egg on top. Add the truffle and garnish with garlic flowers.