Scallops in Iberico

Ingredients (Serves 4)

• 24 hand-picked scallops
• 12 slices of Iberian ham
• 300g of fresh rocket
• 6 fresh figs
• 6 tbsp of extra virgin Spanish olive oil
• 2 tbsp of sherry vinegar
• 1 tbsp of honey
• half tspn of mustard
• 1 tspn of blue poppy seeds

Method

Preheat the oven to 180 C. To make dressing combine vinegar, honey, mustard and poppy seeds in a bowl. Mix all ingredients well to form a smooth light paste. Correct seasoning using freshly ground black pepper and salt. Whisking vigorously add slowly olive oil into the mixture. Place dressing in the fridge until needed.

Cut the ham along each slice. Use strips of ham to wrap scallops, leaving top and bottom of a scallop uncovered. Put a toothpick through each scallop to ensure that ham stays in place during cooking. Heat up a non-stick pan over a high heat. Place scallops in the pan and sear them on both sides until golden in colour. Place pan in the oven and roast scallops for 3 to 4 minutes until cooked medium. Arrange rocket in the middle of each plate. Quarter the figs and place 6 pieces on the plate surrounding the leaves. Take scallops out of the oven, remove the toothpicks and arrange them between fig slices. Drizzle the dressing over the rocket, fruits as well as over the scallops. Serve immediately.