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Scallops with Ibérico ham and parsley foam

Scallops with Ibérico ham and parsley foam

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.

Scallops and Ibérico ham

12 hand-dived scallops

12 slices of Ibérico ham

20g of butter

Parsley foam

500g of curly parsley

50ml of chicken stock

100g of butter, melted

To plate

60g of garden greens

2 2/3 handfuls of edible flowers

Dry the Ibérico ham in an oven by placing on a cooling rack with a tray below to catch the fat. Bake in the oven at 90°C/Gas mark 1/2 for 3-4 hours or until crisp

12 slices of Ibérico ham

Blanch the parsley in boiling water for 1 minute. Refresh in ice water, put in a container and place in the freezer

500g of curly parsley

Once the parsley is frozen, run it through a mincer attachment so that it crushes the parsley, extracting all the juice

Pass the pulp through a fine sieve, weigh and add 100g of butter

100g of butter

Warm the stock and add to the butter and parsley. Using a hand-held blender, blend continuously until aerated

50ml of chicken stock

Prepare the scallops by removing from the shell if necessary, then slicing off and discarding any of the orange roe

12 hand-dived scallops

Cook the scallops with the butter over a high heat until golden, turn the scallops, then cook for about 2 more minutes, basting continuously with the butter. Remove from the pan

20g of butter

Gently blanch the greens in some salted water. When tender, drain and place the greens atop the Ibérico ham and scallops, then dress with the parsley foam and flowers

60g of garden greens

2 2/3 handfuls of edible flowers

greatbritishchefs.com

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