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These scallops from the Galician estuaries are purified for 24 hours so that they lose the sand they carry in their stomach. Afterwards, they are boiled in sea water and cooked with olive oil, garlic and chili pepper.
These scallops from the Galician estuaries are purified for 24 hours so that they lose the sand they carry in their stomach. Afterwards, they are boiled in sea water and cooked with olive oil, garlic and chili pepper.
