Seared Scallops with Serrano Ham

Before I tell you about the recipe by Rick Stein for Seared Scallops with Serrano Ham readers of this blog will remember last week when I wrote about my delivery from The Fish Society. Besides the Skrei cod fillets there were also some beautiful Dived King Scallops from Scotland in my delivery.

Scallops can be seasonal as the divers struggle to get out frequently during the winter; this in turn slows supply and shoots the price up in the off season. But The Fish Society tries to buy a years supply during the abundant summer months which means we can enjoy ethically dived scallops Christmas through Easter. They are hand shucked at source with great care and immediately frozen. When cooked frozen fish is indistinguishable from fresh fish.

Seared Scallops with Serrano Ham

Hand dived scallops have been caught by divers; yes they do cost quite a bit more but is so much better than using environmentally destructive dredgers. Most scallops in the UK are caught using heavy-toothed dredgers: two-tonne steel frames with chainmail collecting bags and teeth that penetrate the seabed, which are dragged behind a trawler. According to the charity Open Seas scallop dredging is the worst method of fishing for sea life because of the damage it causes the seabed habitat and its species.

Before I go on I should tell you that this post contains affiliate links to The Fish Society which means if you click through (and place an order) I will receive a small amount of commission at no extra cost to you of course but it does help me to keep blogging. So with the legal bit out of the way I'll carry on!

Scallops with or without the coral:
The Fish Society sell scallops with or without the coral but personally I much prefer them with.
The bright orange roe is firmer and lighter than the rest of the scallop with a more pronounced seafood flavor. The roe cooks at the same rate as the rest of the scallop.

Order fish and seafood today for next day delivery to the UK and major European cities; for next day delivery to the UK order Monday-Friday by noon. Everything will arrive perfectly packaged and still properly frozen. Read my post about Skrei Cod and photos of the packaging; which is excellent.

Did you know Scallops are considered a Power Food?
According to Men's Health scallops are more than 80 percent protein. One 85g serving provides 20 grams of protein and is just 95 calories. They're also a good source of both magnesium and potassium. And apparently the same size serving contains 35 milligrams of cholesterol, and 0.19 grams of both saturated fat and polyunsaturated fat.

Anyway back to the recipe!
I thought I'd share with you this totally delicious recipe from the book Fish and Shellfish by Rick Stein. But I could easily just eat scallops seared in butter on their own. I'm not trying to sound like an advert here but honestly and seriously, these Dived Scallops from The Fish Society are seriously the best I've ever eaten.

How many Scallops do you need?
I say 2-3 scallops for a starter and 3-4 for a main course.

Seared Scallops with Serrano Ham
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Serves 2
2 Slices of Serrano ham (or similar cured ham)
A handful of baby salad leaves
25g Chilled unsalted butter
6 Scallops - ideally with roe (coral)
Salt and freshly ground black pepper
2 tablespoons Sherry vinegar
1 tablespoon Flat leaf parsley - chopped

Method:
Arrange the salad leaves on 2 plates. Rub the base of a large non-stick frying pan with a little of the  butter and cut the remainder into small pieces.

Season the scallops on just one side.
Put the pan to heat and, as soon as the butter starts to smoke, add the scallops (seasoned side down) and sear for about 1 to 1 and a half minute then turn and season the other side. Sear for about 1 more minute by which time they should be cooked. Take care not to overcook.

Arrange the scallops on top of the ham.

Remove the pan from the heat and add the sherry vinegar and stir to scrape up any residue from the bottom of the pan. Return the pan to the heat, add the cubed butter, a few pieces at a time, then add the parsley and season with a little pepper. Spoon the dressing over the scallops and serve.


Rick Stein, Starter, Seafood, Scallops, Recipe
Seafood, Starter,
Spainish
Yield: 2
Author: Rick Stein

Seared Scallops with Serrano Ham

With or without the roe (coral) the cooking times are the same. It's hard to give an exact time because it depends on the size of your scallops. Roughly 1 to 1 and a half minutes each side in a seriously hot pan will be perfect.

ingredients:

  • 2 Slices of Serrano ham (or similar cured ham)
  • A handful of baby salad leaves
  • 25g Chilled unsalted butter
  • 6 Scallops - ideally with roe (coral)
  • Salt and freshly ground black pepper
  • 2 tablespoons Sherry vinegar
  • 1 tablespoon Flat leaf parsley - chopped

instructions:

How to cook Seared Scallops with Serrano Ham

  1. Arrange the salad leaves on 2 plates. Rub the base of a large non-stick frying pan with a little of the butter and cut the remainder into small pieces.
  2. Season the scallops on just one side.
  3. Put the pan to heat and, as soon as the butter starts to smoke, add the scallops (seasoned side down) and sear for about 1 to 1 and a half minute then turn and season the other side. Sear for about 1 more minute by which time they should be cooked. Take care not to overcook.
  4. Arrange the scallops on top of the ham.
  5. Remove the pan from the heat and add the sherry vinegar and stir to scrape up any residue from the bottom of the pan. 
  6. Return the pan to the heat, add the cubed butter, a few pieces at a time, then add the parsley and season with a little pepper. Spoon the dressing over the scallops and serve.
Created using The Recipes Generator


You can buy Dived King Scallops over at The Fish Society. They mostly source them from Scotland but do occasionally take small consignments from Cornwall. This post contains affiliate links to Amazon and The Fish Society. This means if you click and buy from one of the links I earn a really small commission at not extra cost to you of course; but it enables me to keep blogging.

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Jan