By Doreen Colondres
Scallops With Ají Amarillo Sauce and Consorcioserrano Ham
Paired with DO Cava de Guarda Superior Reserva
Some recipes simply work… and then there are the ones that make the table fall silent.
This is one of those dishes.
The natural sweetness of the scallop, the salty crunch of ConsorcioSerrano Ham, and that silky ají amarillo sauce—with a delicate heat that seamlessly comes together both on the plate and in the glass—everything falls into place effortlessly. It pairs beautifully with a DO Cava Guarda Superior Reserva or Gran Reserva. Try it… you’ll see exactly what I mean.
Ingredients (for 2)
- 6-8 medium scallops, well dried
- 3-4 ConsorcioSerrano Ham, thinly sliced
- Ají amarillo sauce (already prepared)
- 3 tbsp Olive oil
- Salt and pepper
- 1/4 tbsp Butter
- Lemon or lime
Preparation
Cook the ConsorcioSerrano Ham in a pan in high (3 min) or in the oven (10 min at 425F), until golden and crisp. Set aside, reserving the pan with its rendered fat.
Pat the scallops very dry and season with salt and pepper just before cooking. Using the same pan, heat over high heat with a touch of olive oil. Add the scallops and leave them undisturbed for 1.5–2 minutes, until a golden crust forms and they begin to release naturally. Flip and cook the other side for the same amount of time. Remove from the pan.
Squeeze of lemon juice along with butter to the pan and quickly baste the scallops. This will enhance both color and flavor.
To serve, spread a base of ají amarillo sauce, place the scallops on top, and finish with the crispy ConsorcioSerrano Ham. Add a few drops of olive oil or a touch of the lemon butter to finish.
