Seared Scallops with Jamon Serrano and Albarino

Save Print

Scallops con Jamón

Author: Liz Bokisch

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4-6

Ingredients

12 scallops
1 lemon
1 Tbsp capers
1 Tbsp Bokisch olive oil
1 Tbsp butter
1 lemon
3 slices Jamón Serrano (or prosciutto)
Parsley

Instructions

Defrost the scallops in cold water. Drain and pat dry on paper towels. Season with sea salt.
Fry the prosciutto in olive oil until crispy. Set aside to cool on a paper towel.
Sauté one side of the scallops in the same oil as the prosciutto until golden brown (about 3 minutes on medium heat).
Turn the scallops to the other side for another 1-2 minutes. Reduce heat, add the capers and butter.
Once the butter has melted, add the lemon juice and chopped parsley.
Top with crushed crispy jamon serrano and a sprig of parsley for garnish.

Be careful not to overcook the scallops. Turn off the heat when they are barely cooked through. They will continue to cook as your prep the serving dishes.

After draining the prosciutto, crumble and crush with your hands into small pieces to sprinkle on top.

This recipe pairs beautifully with our new cava, Lo Xalet! The seashells actually come from the beaches at seaside town of La Rapita, where the family home, Lo Xalet is located.