This beautiful scallops recipe from James Sommerin is garnished with edible flowers, a beautiful tradition that dates back centuries. Use edible flowers that are free of pesticides from the market or from your own garden. The dried Ibérico ham pairs well with the lovely flavour of scallops, but you can try to find ham already dried in specialty shops
Method
1.
Dry the Ibérico ham in an oven by placing on a cooling rack with a tray below to catch the fat. Bake in the oven at 90°C/Gas mark 1/2 for 3-4 hours or until crisp
2.
Blanch the parsley in boiling water for 1 minute. Refresh in ice water, put in a container and place in the freezer
3.
Once the parsley is frozen, run it through a mincer attachment so that it crushes the parsley, extracting all the juice
4.
Pass the pulp through a fine sieve, weigh and add 100g of butter
5.
Add the stock. Using a hand-held blender, blend continuously until aerated
6.
Prepare the scallops by removing from the shell if necessary, then slicing off and discarding any of the orange roe
7.
Cook the scallops with 20g of the butter over a high heat until golden, turn the scallops, then cook for about 2 more minutes, basting continuously with the butter. Remove from the pan
8.
Gently blanch the greens in some salted water. When tender, drain and place the greens atop the Ibérico ham and scallops, then dress with the parsley foam and flowers
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