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?!
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.
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”
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.
Glad you liked this one! We spread the meal out over a few hours, this would make a perfect light meal. The soy sauce and honey really worked well together 🙂
Tanaya, another perfect and scrumity meal – most definitely restaurant sounding and looking! You are on a role.
🙂 Mandy xo
We´re on a bit of a shellfish binge right now!
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!
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 🙂
I’d happily pay for that in a restaurant!
I´d even more happily make it for you at home!
That looks completely amazing. Totally my cup of tea! x
I expect you must have some pretty good seafood down near the Dorset coast!
In your home or in a restaurant, this sounds great. Unfortunately, I never see the coral attached to scallops at our markets…only when we are in Europe.
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 🙂
And perfect accompaniment to champagne!
That looks a bit restauranty and really delicious.
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…
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!
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!
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!
That’s a perfect choice to go with champagne 🙂
I think you´re like us and find that most things go pretty well with champagne 😉
Those scallops look wonderful. If I hadn’t just recovered from a violent gastro attack ( my first on record) I would love to have some:)
Oh dear, the last thing you want to be thinking about is shellfish 😦 Do hope you are fully recovered!
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
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!
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! 😉
Now I´m really jealous – let me know if you track any down!
or drown…don’t forget “OR DROWN!” 😉
Please tell me you can swim!
Sadly, I never learned…but Steve has his lifesaving like all good U.K.’ers so I am in good hands 😉
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!
Looks like a great starter. I think scallops and cured ham is a great flavor combo.
That sweet and salty combo really does work well together, you´re right!
I love scallops, but can’t seem to buy them here. Your recipe sounds delicious.
Happy New Year! (belated)
What a shame – think it would be good with some big prawns instead too!
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. 🙂
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!
Back to England, are we? Wherever you are, the dish looks great. Happy new year to you and yours!
Yes, back in England…and still eating well! Happy New year to you too 🙂
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.
Ooh, bet they´re amazing. Our oysters come like that but they´re worth the effort of “shucking” them!
3 words –
nom, nom, nom
let’s make that 6 –
rye bay scallops
I know you like the rye bay scallops – don´t blame you 🙂
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.
Beans on toast is one of my favourites! And we could sit down together and enjoy it and talk books 🙂
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!
Yes, we´re lucky being so very close to one of the “homes” of fresh scallops! The New Year started well 🙂
You say it does not look restauranty but it looks really tempting. Mind you this comment is coming from someone who has never tasted scallops and confesses to hating sea food lol
Maybe you´d like them of you ever gave them a go!
¡Qué buena pinta! Y qué sencillo parece… Nam, ñam, ñam… 🙂
Gracias – eran bueeeeeenisimos!
Thank you Rosemary 🙂
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
Such a shame, a bit like we can buy cheaper Whisky in Spain than we could when we visited Scotland 😦
Are you going to put the lamb and ottolenghi recipe on from Dia des los Reyes?
Aha – you´ve been talking to Ria! Have just been typing up the post, so hopefully tonight or tomorrow 🙂
Perfect – pretty, yummy, and fast! Hungry *now*!… mmmmm! Happy New Year!
Thanks Rachel – Happy New Year to you too!
Wow, Tanya! Esto tiene una pinta buenísima. Hay que ver lo bien que os lo montais tu y Big Man por allá!! 😉
Ay, la vida es dura (!) pero lo estamos aguantando!
I am a scallop lover since way back – I am so going to try this one
Hope you enjoy it Jo!
Yum! I love scallops and the combination with jamon and those rucola leaves are just perfect. 😉
You’re right Malou – the sweet, salty and bitter work so well together!