Scallops con Jamón
Author: Liz Bokisch
Serves: 4-6
- 12 scallops
- 1 lemon
- 1 Tbsp capers
- 1 Tbsp Bokisch olive oil
- 1 Tbsp butter
- 1 lemon
- 3 slices Jamón Serrano (or prosciutto)
- Parsley
- Defrost the scallops in cold water. Drain and pat dry on paper towels. Season with sea salt.
- Fry the prosciutto in olive oil until crispy. Set aside to cool on a paper towel.
- Sauté one side of the scallops in the same oil as the prosciutto until golden brown (about 3 minutes on medium heat).
- Turn the scallops to the other side for another 1-2 minutes. Reduce heat, add the capers and butter.
- Once the butter has melted, add the lemon juice and chopped parsley.
- Top with crushed crispy jamon serrano and a sprig of parsley for garnish.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/scallops-con-jamon
3.5.3251