Caramelized Scallops on Peas – Vegetables and Serrano Ham
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 scallop (s)
- 100 g peas, (frozen)
- 50 g ham, (Serrano or other raw)
- 2 teaspoons vanilla sugar
- 2 teaspoons butter
- 1 tablespoon lime juice
- 1 teaspoon mustard, (Dijon mustard)
- 1 teaspoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon sambal oelek
- 1 tablespoon olive oil
- pepper
- Herbs
Print Recipe
Pin Recipe Instructions
- Melt the butter in a coated pan.
- Add the peas and place the Serrano ham, torn into large pieces, on top. Stir occasionally.
- Cut the scallops in half crosswise depending on their thickness.
- Mix the vanilla sugar and pepper, turn the mussel meat in it.
- Push the peas to one side in the pan, add a little butter if necessary, fry the clam meat in the middle on both sides (because of the sugar and butter, the heat is lower than usual for scallops, but a little longer, approx. 3 minutes gently cook each side).
- Prepare a dressing with the remaining ingredients.
- Arrange the pea vegetables on plates, arrange the scallops on top and cover with the dressing. Decorate with herbs as desired.
- Alternatively, sugar snap peas can be used instead of the peas.
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