Seared Bay Scallops with Serrano Ham and chilies – Cinder
Winter is the best time of year for a variety of seafood from New England. These Bay scallops are super sweet and tasty lightly cooked and paired with salty ham tangy zabalogne sauce
Ingredients
- 1 pound Bay Scallops, Cleaned
- 6 each slices of serrano ham, or prosciutto
- 2 each Serrano Chilies, sliced super thin into rings
- 4 each Egg yolks
- ½ cup Champagne
- 2 Tbsp Mirin
- 1 tsp sea salt
- 1 ounce butter, melted
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