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Serves 3-4
Ingredients:
• 12 Large Sea Scallops
• 6 slices Jamon Serrano, cut in half
• Juice of 1 Lemon
• 5 Tbsp Olive Oil
• 1 cup Capers
• Italian Parsley, finely chopped
• Sea Salt and Pepper
Method:
1. Dry each Scallop and season with Salt and Pepper
2. Wrap each Scallop with a piece of Jamon Serrano, from top to bottom and trim any excess. If you need, secure Jamon Serrano with a toothpick.
3. Heat Sautee pan, add oil. Proceed to sear Scallop Using tongs, sear Scallop on all sides until brown and crisp, about 4 minutes.
4. Serve with Capers, garnish with Parsley and drizzle of Olive Oil
5. Serve and Enjoy! |
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