Griddled Scallops with Seared Jamon

Ooh, that sounds a bit restauranty doesn´t it? Well, you can see from the photo that it really wasn´t, but it was quick and delicious and a perfect New Year´s Eve starter for the two of us. Who wants to spend hours in the kitchen when there´s champagne to be drunk for goodness sake?!

Scallops (1)

Back here on the South Coast of England, we are lucky to have access to freshly caught fish and shellfish. Rye Bay Scallops (caught locally) are delicious and even have a festival to celebrate their glory. Lucky us, perfect for a special treat.

Ingredients (for 2 people)

  • A few handfuls of your favourite salad (we used rocket and baby plum tomatoes)
  • 3 scallops with their coral per person
  • 6 thin slices of jamon (or use 3 slices of prosciutto cut in half)
  • A salad dressing made from olive oil, lemon juice, a splash of soy sauce, half a teaspoon of honey and salt & pepper (go easy on the salt because of the soy sauce)

Heat a griddle pan until it starts to smoke and then quickly sear the jamon/prosciutto for a few seconds on each side.

Jamon a la plancha (1)

Remove from the heat and cook the scallops for about a minute on each side (or less if you like them less cooked or they are not very thick).

Put a layer of salad on a plate then 3 slices of jamon followed by the scallops.  Season the salad, drizzle with the dressing, serve with lemon and enjoy.


71 thoughts on “Griddled Scallops with Seared Jamon

  1. Does not sound ‘restauranty’ does not look ‘restauranty’, but I would just love to sink my teeth into your jamon and those beautiful succulent-looking barely grilled scallops. Could have happily made a full meal out of the offerings! Like the dressing: have been using soy sauce lately, but not honey which would balance the saltiness beautifully.

  2. It looks wonderful and, like the best festive dishes, simple to prepare while you get on with the serious business of celebrating! And you’ve reminded me that I wanted to try making your scallops al pil pil too….must look out for some scallops!

    1. It was a toss up on how we would do them, but we griddled the scallops on New Year´s Eve and yesterday had gambas pil pil! We´re lucky that we´re spolit for choice 🙂

    1. Scallops aren´t always sold with the coral on and from what others are saying, it seems to be because they don´t travel well. You learn something every day! With or without, scallops are still so good 🙂

  3. Mmmmmm….sounds perfect!
    Any Inland Americans – don’t try to find scallops with the coral attached. It’s too delicate to make the journey. Regular sea scallops (be sure they say ‘Dry’ on the label) will be fine…

    1. I hadn´t realised this so you make a very good point. Now I think of it, whenever I´ve bought frozen scallops (which can be pretty good) they never have the coral attached. Would hate to be responsible for an outbreak of gastro enteritis in the US!

  4. I’ve never seen the “coral” still attached – so am curious as to why you suggest it – it’s preferable somehow? Does it suggest more freshness in the scallops? Enlighten me Tanya ! 😉 in any case, this looks like a wonderful way to have started a bubbly celebration!

    1. Well, I think it does denote freshness as someone else pointed out it doesn´t travel well. Also, it has an amazing taste and is very different from the white meat both in flavour and texture…a wonderful combination if you can get them both, but still lovely without!

  5. It sounded gourmet… and definitely something I’d be delighted to have served to me in a high end restaurant any day! Your scallops look gorgeous with the jamon. I’ve only bought them at a shop.. what does “with their coral” mean? xx

    1. The coral is the orangey pink flesh attached to the white meat and it has a beautiful creamy texture and a more distinct flavour to the sweet white meat. A little like the difference between white and dark crab meat!

  6. Looks like something to see in the New Year ;). Here in Tassie, scallops are one of our specialities and although not cheap, I might see if we can’t head out to find some ourselves… if anything it would be an adventure! 😉

      1. That´s a relief! My grandfather had a career as a Royal Navy Sailor and joined up before the start of the second world war. He sent a mate to do his swimming test and managed to get away with it, came through the war and finally learnt to swim when he was almost 60!

  7. Just when I’m pleased to find sources for fresh seafood and “dry”, not “wet”, scallops, you raise the bar, Tanya, and introduce scallops “with coral” into the equation. Well, you raised the bar, I’m raising the white flag. You win, Tanya. To the Victors go the coral!
    Other than *that*, what a tasty starter you prepared! A wonderful mix of textures and flavors, the perfect start for a New Year’s Day dinner. Best of all, it was ready in minutes. Nicely done, Tanya. 🙂

    1. Ha ha! I think we´d make a great team if we cooked fish/shellfish together 🙂 and then we could sit down with a lovely bottle of wine and enjoy the fruits of our labours…all winners together!

  8. A delicious low carb resturanty meal! In Hong kong our fresh scallops come complete in the shell with everything still attached. It is a lot of work to clean up but they are super fresh.

  9. If that plate doesn’t count as looking restauranty then you can never come to my house for dinner. Unless of course you can’t get enough beans and toast.

  10. I dearly love scallops and they are so good with jamon or proscuitto. Someday I hope to live closer to a coast where I can get fresh seafood…I’d eat it all the time. This looks like the perfect dish to toast in the new year!

  11. Oh the wonders of fresh seafood – we live by the sea but the local fisher folk are not allowed to sell any of their catch off the boat. How unfair that is particularly as we don’t fish ourselves and the local fish mongers don’t sell locally caught fish either. How weird and sad is that?

    Anyway, scallops are gorgeous and what a good idea to team it with jamon. YUM

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