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
1. Arrange the ham and a pile of salad leaves on each of four plates. Generously rub the bottom of a large, nonstick frying pan with the butter; cut the remainder into small pieces.
2. Set the pan over a high heat and, as soon as the butter starts to smoke, add the scallops. Sear for 2 minutes on each side, seasoning them with a little salt and pepper as they cook. Arrange the scallops on top of the ham.
3. For the dressing, remove the pan from the heat, add the sherry vinegar, and stir to serape up any residue from the bottom of the pan. Return the pan to the heat and whisk in the pieces of butter, a few at a time, then add the parsley and season with a little salt and pepper. Spoon the dressing over the leaves and serve at once.
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