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Scallops with Ibérico ham and parsley foam

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

PT4H

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Ingredients

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Scallops and Ibérico ham

Parsley foam

To plate

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Method

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1
To make the parsley foam, blanch the parsley in boiling water for 1 minute. Refresh in ice water, place in a muslin cloth and squeeze tightly to remove any excess liquid. Place in a container and freeze
2
Preheat the oven to 90°C/gas mark 1/4. Dry the Ibérico ham in an oven by placing on a wire rack with a tray below to catch any fat that drips out. Bake for 3–4 hours, or until crisp
  • 12 slices of Ibérico ham
3
Once the parsley is frozen, place in a blender and blitz to a very smooth purée. Transfer to a sieve lined with muslin and leave the liquid to drip through into a bowl underneath
4
Prepare the scallops by slicing off and discarding the orange roe. Cook the scallops with the butter over a high heat until golden, then turn over and cook for about 2 more minutes, basting continuously with the butter. Remove from the pan
5
Add the melted butter to the parsley liquid, stirring to combine. Warm the stock for the foam and add to the butter and parsley juice mixture with a little salt. Using a hand blender, blitz continuously until aerated and foamy
  • 100g of butter, melted
  • 50ml of chicken stock
  • salt
6
Place the salad leaves on plates with the Ibérico ham and scallops, then dress with the parsley foam, edible flowers and fennel fronds. Serve immediately.
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Scallops with Ibérico ham and parsley foam

 
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