This week’s chosen pintxo is the grilled Scallop with garlic and almond soup and coffee vinaigrette.
This pintxo has it all: product and presentation, Pablo Loureiro at Casa Urola at Calle Fermin Calbeton 20, knows how to combine both qualities with an uncommon sensibility.
A classically trained chef he was raised in the era of the New Basque Cuisine. His dishes are based on the flavors of the Basque Country with subtle twists. In this case an impeccably fresh scallop is grilled to perfection over a charcoal fire. Served in a small bowl with its soft red coral atop ajo-blanco or garlic and almond soup with a delicate coffee vinaigrette.
It is modern, beautiful and delicious with flavors that meld well. The key to this dish is the well thought out combination of ingredients combined with a deft hand at the grill.
*Pintxos: pronounced pin-choss are Basque tapas which began as two-bite sized dishes on bread, and although the classics still have this format, many of them have developed into intricate little dishes for which occasionally you might need a knife and fork.
They come in all shapes and sizes, and if you know where to go let us assure you that your palate will also be favoring the best ones.