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Scallops with Ibérico ham and parsley foam

Scallops with Ibérico ham and parsley foam

Scallops with Ibérico ham and parsley foam

  • Starter
  • medium
  • 6
  • 4 hours, plus freezing time

PT4H

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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
  • 12 slices of Ibérico ham
2
Blanch the parsley in boiling water for 1 minute. Refresh in ice water, put in a container and place in the freezer
  • 500g of curly parsley
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
  • 100g of butter
5
Warm the stock and add to the butter and parsley. Using a hand-held blender, blend continuously until aerated
  • 50ml of chicken stock
6
Prepare the scallops by removing from the shell if necessary, then slicing off and discarding any of the orange roe
  • 12 hand-dived scallops
7
Cook the scallops with 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
  • 20g of butter
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
  • 60g of garden greens
  • 2 2/3 handfuls of edible flowers

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Ingredients

Metric

Imperial

Scallops and Ibérico ham

Parsley foam

To plate

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