
Seared scallops with serrano ham

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This is a wonderful sea scallop recipe from Galicia, in northern Spain. Combining scallops with cured meat is a widespread tradition everywhere -- bacon is a common accompaniment -- but here I use Spanish Serrano ham; use any high quality dry-cure ham, such as prosciutto.
ingredients
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serves: 4
8 slices thin of serrano ham (or a similar cured ham)
1 leaves from curly endive heart and a handful of other bitter salad leaves
1/4 cup (50 g) chilled unsalted butter
12 prepared bay scallops
3 tablespoons sherry vinegar
1 tablespoon chopped flat-leaf parsley
Salt and freshly ground black pepper
Nutrition Facts
Seared scallops with serrano ham
Servings Per Recipe: 4
Amount per Serving
Calories: 214
- Total Fat: 10.2 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Cholesterol: 58.7 mg
- Sodium: 571.3 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 0.1 g
- Sugars: 1.2 g
- Protein: 9.8 g
preparation

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