Scallops with Ibérico ham and parsley foam

servings 6
4 hours

Ingredients

Scallops and Ibérico ham

  • 12 slices of Ibérico ham
  • 12 hand-dived scallops
  • 50g of butter

Parsley foam

  • 500g of curly parsley
  • 100g of butter, melted
  • 50ml of chicken stock
  • salt

To plate

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

Method

1
To make the parsley foam, blanch the parsley in boiling water for 1 minute. Refresh in ice water, place in a muslin cloth and squeeze tightly to remove any excess liquid. Place in a container and freeze
  • 500g of curly parsley
2
Preheat the oven to 90°C/gas mark 1/4. Dry the Ibérico ham in an oven by placing on a wire rack with a tray below to catch any fat that drips out. Bake for 3–4 hours, or until crisp
  • 12 slices of Ibérico ham
3
Once the parsley is frozen, place in a blender and blitz to a very smooth purée. Transfer to a sieve lined with muslin and leave the liquid to drip through into a bowl underneath
4
Prepare the scallops by slicing off and discarding the orange roe. Cook the scallops with the butter over a high heat until golden, then turn over and cook for about 2 more minutes, basting continuously with the butter. Remove from the pan
  • 12 hand-dived scallops
  • 50g of butter
5
Add the melted butter to the parsley liquid, stirring to combine. Warm the stock for the foam and add to the butter and parsley juice mixture with a little salt. Using a hand blender, blitz continuously until aerated and foamy
  • 100g of butter, melted
  • 50ml of chicken stock
  • salt
6
Place the salad leaves on plates with the Ibérico ham and scallops, then dress with the parsley foam, edible flowers and fennel fronds. Serve immediately.
  • 60g of garden greens
  • 1 handful of edible flowers
  • fennel fronds