Scallops Recipe With Ibérico Ham & Parsley Foam
This amazing scallops recipe by James Sommerin is a deliciously eye-catching dish. Buttery scallops are paired with dried Ibérico ham in this tasty starter.
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 www.greatbritishchefs.com.
Cooking tools:
- Immersion blender
- Fine-mesh sieve
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- 12 slices of Ibérico ham
- 12 hand-dived scallops
- 50g of butter
- 500g of curly parsley
- 100g of butter, melted
- 50ml of chicken stock
- salt
- 60g of garden greens
- 1 handful of edible flowers
- fennel fronds
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