Scallops with Ibérico ham and parsley foam

Name: Scallops with Ibérico ham and parsley foam
Total time: 4 h
Ingredients: 12 slices of Ibérico ham; 12 hand-dived scallops; 50g of butter; 500g of curly parsley; 100g of butter, melted; 50ml of chicken stock; salt; 60g of garden greens; 1 handful of edible flowers; fennel fronds

by James Sommerin

Item 1 of 1

Starter
medium
6
4 hours

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, - you can find ham already dried in specialty shops to save time.

First published in 2015

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Ingredients

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Scallops and Ibérico ham

12 slices of Ibérico ham
12 hand-dived scallops
50g of butter

Parsley foam

500g of curly parsley
100g of butter, melted
50ml of chicken stock
salt

To plate

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Equipment

Food processor or blender
Fine sieve
Stick blender

Method

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

500g of curly parsley

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

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

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

12 hand-dived scallops
50g of butter

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

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.

First published in 2015

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James Sommerin

Welshman James Sommerin got his start in the kitchen as a child, baking under his mother and grandmother’s tutelage.

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