Seared scallops with Serrano ham

Ham and scallops make a perfect pair – particularly when the ham is serrano ham or similar.  This simple dish makes an excellent starter or tapas dish.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 4 servings…

8 thin slices       Serrano ham           

1                    Lettuce  - heart        

1 handful         Salad leaves  - bitter 

60 gms            Butter       

12                  Scallops    

                     Pepper  - freshly ground, black 

                     Salt          

3 tbs               Vinegar  - Sherry      

1 tbs               Parsley  - chopped    

Method

Arrange the ham and a pile of salad and lettuce leaves on 4 plates.  Generously rub the base of a large frying pan with the block of butter and cut the remainder into small pieces.

Place the pan over a high heat and, as soon as the butter starts to smoke, add the scallops and sear for 2 minutes on each side.  Season them with a little salt and pepper as they cook.  Arrange the scallops on top of the ham.

For the sauce, remove the pan from the heat, add the sherry vinegar and scrape up any bits from the bottom of the pan.  Return the pan to the heat and whisk in the small pieces of butter, a few pieces at a time.  Then add the parsley and season.  Spoon this sauce over the leaves and scallops.

Serve at once.

Variations

As an alternative to serrano ham use Parma ham or Bayonne ham.

Wine recommendations

An aromatic white wine or dry Sherry.

Conventional

     Manzanilla Sherry

     Muscadet Sèvre et Maine Sur lie

Interesting

     Côtes de Gascogne blanc

     Pinot Gris

     Touraine sauvignon

     Txakoli de Getaria