Diver Scallops Wrapped In Jamón Over Piquillo Pepper Salad
|Garlic||1⁄2 Clove (2.5 gm)|
|Sherry wine vinegar||1 Tablespoon|
|Extra virgin olive oil||3 Tablespoon|
|Serrano||8 (Long Slices Of Jamun Variety)|
|Olive oil||1 Tablespoon|
Open the peppers and remove any seeds. Cut the peppers into thin strips. Add them to a bowl.
Wash and clean the scallion. Slice the scallions on a bias, saving some of the green part for garnish. Add the sliced scallions to the bowl with the peppers.
Finely dice the garlic and add to the bowl also.
Add the vinegar and some salt and set aside to let the flavors mingle.
Clean and dry the scallops. Season them with salt and pepper on all sides. Wrap each scallop with a piece of jamón, securing it with a toothpick if necessary. Only wrap the jamón around the sides of the scallop so you can get a good sear and caramelize the scallop. For me one of the best parts of the scallop is the caramelized top and bottom. The natural sugars in the scallop caramelize creating a delicious crust, Love It!
Heat a heavy bottomed pan over high heat. Add a little olive oil and sear the scallops, about 30-45 seconds on each side, or until they have caramelized and have good color. Cook the scallops in two batches so the pan doesn't cool down too much.
If desired, baste the scallops with a butter bomb; in other words a few tablespoons of butter and some herbs. Use your favorite herbs or something that will compliment the dish nicely.
Remove the scallops to a paper towel.
Add the Spanish extra virgin olive oil to the piquillo salad and check the seasoning.
Make a bed of the pepper salad on a small plate. Place two of the scallops on top. Garnish with long spears cut from the green part of the chives.