BBC Food - Recipes - Caramelised scallops with Ibérico ham and butternut squash purée
Sweet, succulent scallops are always a treat, but when paired with an exemplary Spanish cured ham they really shine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at git.macropus.org.
Ingredients
- 2 tbsp olive oil
- 1 onion , peeled and roughly chopped
- 1 butternut squash , peeled and roughly chopped
- 75ml-100ml/2½-3½fl oz chicken stock
- 50ml-75ml/2- 2½fl oz double cream
- 12 scallops , cleaned
- sea salt
- freshly ground black pepper
- knob of butter
- 4 slices of Ibérico ham
- 50g/1¾oz whole almonds , toasted and roughly chopped
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