Seared Scallops with a Romesco Sauce, Samphire and Crispy SerranoPosted on in Fish & Seafood, Recipes
A nice little starter when entertaining, the only thing that takes any time is the sauce.
You will find the recipe for the Romesco sauce in my previous post.
Pata Negra Serrano
Take a couple of pieces of the Serrano and dry fry in a pan. Using the back of your spatula press down on the ham to keep it flat. It will only take about a minute on each side. Remove and puton acooling rack to crisp up.
Season the scallops with a little salt and pan fry in a drop of olive oil and some butter. It will only take a couple of minutes both sides.
In a cup of boiling water drop in the saphire for a couple of minutes, they wont take longer than that to become tender. Gently heat your pre-made Romesco sauce.
All about assembly now. Use the Romesco sauce as a base and set on your scallops, serrano and samphire.