Baked scallops with crispy serrano ham recipe

Baked scallops with crispy serrano ham recipe

The scallop shell is the symbol of Saint Santiago de Compostela, a popular destination for Christian pilgrims, and as a child I never knew that the contents could taste so good – I thought it was simply a religious symbol. The first time I ate scallops it was love at first taste of the beautiful shiny coral.

This dish is a great combination of flavours, with a hint of chilli. Ask your fishmonger to clean the scallops for you, and to give you the shells.

Ingredients

  • 8 tbsp Extra virgin olive oil
  • 8 Slices of serrano ham
  • 8 Scallops, with their shells
  • 1 pinch Sea salt
  • 1 Garlic clove, finely chopped
  • 5 Sprigs of flat-leaf parsley, finely chopped
  • 0.5 Red chilli, finely diced
  • 1 tbsp Lemon juice
  • 8 tbsp Extra virgin olive oil
  • 8 Slices of serrano ham
  • 8 Scallops, with their shells
  • 1 pinch Sea salt
  • 1 Garlic clove, finely chopped
  • 5 Sprigs of flat-leaf parsley, finely chopped
  • 0.5 Red chilli, finely diced
  • 1 tbsp Lemon juice
  • 8 tbsp Extra virgin olive oil
  • 8 Slices of serrano ham
  • 8 Scallops, with their shells
  • 1 pinch Sea salt
  • 1 Garlic clove, finely chopped
  • 5 Sprigs of flat-leaf parsley, finely chopped
  • 0.5 Red chilli, finely diced
  • 1 tbsp Lemon juice

Details

  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/425°F/gas 7.
  2. Heat 6 tablespoons olive oil in a small frying pan over a medium-high heat. Fry the ham until it's crispy. Set the slices aside on kitchen paper to drain off any excess oil.
  3. Mix together the salt, garlic, parsley, chilli and lemon juice. Put the scallops in their shells on a baking tray. Distribute the parsley mixture between the scallops. You don't need much, otherwise you'll overwhelm the flavour of the shellfish. Bake for 8 minutes.
  4. Place a slice of ham over each scallop and serve immediately with fresh bread to mop up the delicious juices.

Also worth your attention:

More recipes from Jose Pizarro

Book - Seasonal Spanish Food

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.