Scallops with Ibérico ham and parsley foam


First published in 2015
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Scallops and Ibérico ham

Parsley foam

To plate

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
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
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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