English scallops are prized for their large size, sweet taste and tender textures which makes them a popular export among Spanish chefs and seafood lovers.
Ingredients:
- 6x hand-dived whole scallops
- 2 large white onions, thinly chopped
- 3 tablespoons of tomato sauce
- 150g serrano ham, cut in thin strips
- 6 tablespoons bread crumbs
- 6 tablespoons extra virgin olive oil
- Fresh parsley, optional
- Sea salt and freshly ground black pepper
Method:
1. Pre-heat your oven to 200°C
2. Prepare the scallops by removing them from their shell and giving both shell and scallops a quick rinse before setting aside
3. In a large pan, heat the olive oil to medium heat, then add the onion with a pinch of salt and pepper, and half the serrano ham to cook until the onion is tender and golden. Once done, mix in the tomato sauce into the onion, letting cook for a minute before setting aside
4. Place the cleaned scallops shells on a baking tray and lightly smear with a touch of sauce before placing the scallop on top. Cover with sauce and place the remaining serrano ham on top, then generously sprinkle with breadcrumbs
5. Bake in the oven for 10 minutes at 200°C, then turn up the grill for a golden crispy texture (about 2 more minute).
6. Serve immediately
7. Enjoy!
