Seared Scallops with Minted Pea Puree, Serrano ham and Balsamic reduction

This recipe is an absolute doddle looks good on the plate and would score you good Brownie points if you are cooking for your significant other (assuming they don't have a shellfish allergy)


You will need for a starter portion.


3 Scallops per portion
Pack of Serrano Ham
Frozen Peas
Balsamic Vinegar
Fresh Mint


Slip your knife under the scallop to remove from the shell then remove the coral from the scallop, if it hasnt been taken off already. You can ask your fishmonger to do that but its just a case of gently pulling it away from the side. There is a clear film attached where the coral meets the main body, just be careful to make sure you have taken that off too. Meanwhile grab about 300g frozen peas and boil with a pinch of salt and cook until tender, drain off the water and add in a little salt and 4 or 5 leaves of mint and blitz until smooth. You can pass through a sieve if you really want a smooth finish but I was a bit lazy and didnt. In a hot small frying pan pour in a couple of good glugs of balsamic vinegar. Heat until boiling and reduce until the vinegar has taken on sticky consistency and will coat the back of a metal spoon. For the shards of Serrano I find its easier to cook the whole slice in a dry frying pan, pushing the ham down with the back of your spatula to keep it as flat as possible, once the colour changes and the white fat of the ham goes crispy take out the ham and leave to drain on a piece of kitchen paper. Season your Scallops with a little salt and white pepper and fry in a hot pan for 2-3 minutes each side depending on the size. Cook in a little olive oil and butter to give you the good colour. Once you have flipped the Scallop once nap the foaming butter over the top until ready. 



For the assembly:


One heaped teaspoon of the pea puree equal distances apart going across the plate, place one Scallop on each pile and then cut your now crispy and dry ham into triangles and sit upright in the pea puree, if you have a dressing bottle for your balsamic reduction use that to create your circles or just use a teaspoon and a steady hand. 

Enjoy!