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Serve scallops in their own shell, as nature intended. By the way, nature also intended for jamón ibérico to join them. It's a party!

New York City restaurant Txikito, run by chefs Alexandra Raij and Eder Montero, is an ode to the phenomenal food of Spain’s famed Basque region. Whip up a few of their specialties at home with the help of The Basque Book, and you’ll never throw a party without pintxos again!

Cucharillas are pintxos served in spoons, often of the Chinese soupspoon variety. If you’re lucky enough to have access to the incredible Taylor Bay scallops farmed on Cape Cod, I recommend using them and portioning three scallops per shell or spoon. Served nearly raw, the sweet scallops make a great match for salty jamón ibérico fat, and the sherry vinegar and the soy lend some acidity to cut through both. Although the use of soy may seem incongruous, Asian ingredients are popular among chefs in the Basque Country, who consider them “muy moderno.”

Reprinted with permission from The Basque Book