SEARED SEA SCALLOPS WITH SAFFRON AND CURED HAM

By akselden

Ingredients

• 12 sea scallops (10 scallops per lb. size)
• 4 tbsp. blended olive oil
• 4 oz. caramelized onions (see recipe).
• 1 c. lemon-cayenne-saffron buerre
• blanc (see recipe)
• 1/4 c. crispy Serrano ham

Preparation

Step 1

In two very hot sauté pans, sauté the scallops in the oil until they are golden brown on the. outside, and cool in the center, about 30 to 45 seconds per side. Heat the caramelized onions. Place the onions on a plate and top with the scallops. Spoon the sauce around the scallops and sprinkle the Serrano ham over the dish.