Come out of your shell! Seared scallops with Serrano ham
It’s time to try something fresh, with these mouthwatering shellfish recipes from the king of seafood cookery, Rick Stein.
I’m pleased that in Britain scallops are often sold with the orange roe attached, as it tastes brilliant in this timeless combination of seafood and cured ham.
Rick Stein’s recipe for scallops, pictured, is quick to make with each side needing two minutes on the pan
- 8 thin slices of serrano or similar cured ham
- Leaves from 1 frisée lettuce heart and a handful of other bitter salad leaves
- 50g (1¾oz) chilled unsalted butter
- 12 prepared scallops (see tip across the bottom of the page)
- Salt and freshly ground black pepper
- 3tbsp sherry vinegar
- 1tbsp chopped parsley
- Arrange the ham and a pile of the salad leaves on 4 plates.
- Generously rub the base of a large non-stick frying pan with the block of unsalted butter and cut the remainder of it into small pieces.
- Set the pan over a high heat and, as soon as the butter starts to smoke, add the scallops and sear for 2 minutes on each side, seasoning them with a little salt and black pepper as they cook.
- Arrange the scallops on top of the ham on the plates.
- For the dressing, remove the pan from the heat, add the sherry vinegar and stir to scrape up any residue from the bottom of the pan.
- Return the pan to the heat, add a tablespoon of water and whisk in the butter, a few pieces at a time, then add the parsley and season with a little salt and pepper.
- Spoon the dressing over the leaves and serve.
Rick Stein’s restaurants celebrate Summer of Shellfish until September. For more information visit rickstein.com