Scallops with Iberico Ham and Parsley Foam


Scallops, ham and parsley foam

• 12 slices of Ibérico ham
• 500g of curly parsley
• 120g of butter
• 50ml of chicken stock
• 12 hand-dived scallops

To plate

• 60g of garden greens
• 1 handful of edible flowers


1. Dry the Ibérico ham by placing on a cooling rack with a tray below to catch the fat and baking in the oven at 90°C/Gas mark 1/2 for 3-4 hours or until crisp

2. Blanch the parsley in boiling water for 1 minute. Refresh in ice water, place in a container in the freezer

3. Once frozen, run it through a mincer attachment crushing the parsley and extracting all the juice

4. Pass the pulp through a fine sieve, weigh and add 100g of butter

5. Add the stock, using a hand-held blender, blending until aerated

6. Prepare the scallops by removing from the shell if necessary, then slicing off and discarding any of the orange roe

7. Cook the scallops with 20g of butter over a high heat until golden, turn the scallops and cook for about 2 more minutes, basting continuously with the butter. Remove from the pan

8. Gently blanch the greens in some salted water. When tender, drain and place the greens on top of the Ibérico ham and scallops, dressing with the parsley foam and flowers

With thanks to Great British Chefs
Chef: James Sommerin
Photgrapher: (C) David Griffen, courtesy of Great British Chefs
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