Recipes

Vieras con Serrano

(Seared scallops, basil creamed leeks and crispy Serrano ham)

Ingredients

• 4 slices of Serrano ham
• 1 medium leek
• Olive oil
• 250ml white wine
• 150ml double cream
• salt and pepper to taste
• 20 scallops, muscles and corals removed
• 8 torn basil leaves
• chopped fresh chives to garnish

Preparation

Preheat oven to 180 degrees

Put the Serrano ham on a non-stick baking tray and roast in the oven for approximately 5 minutes until crispy. Once cool, break each slice into 4.

Half and quarter the leek lengthways and finely chop it. Sauté at a moderate heat with a splash of olive oil, taking care not to colour the leek. Add the wine and reduce by half. Then add the cream and reduce by a quarter, season to taste and set aside.

Pre-heat a frying pan, add a splash of olive oil and sear the scallops for 1 and a half minutes on each side. Add the basil to the leek, wine and cream sauce and gently reheat it.

To serve, pour the sauce directly onto the plates, place five scallops on each plate and scatter the pieces of Serrano ham on top, garnishing with fresh chives.