Summary

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

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Instructions

1. Melt the butter in a coated pan.
2. Add the peas and place the Serrano ham, torn into large pieces, on top. Stir occasionally.
3. Cut the scallops in half crosswise depending on their thickness.
4. Mix the vanilla sugar and pepper, turn the mussel meat in it.
5. 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).
6. Prepare a dressing with the remaining ingredients.
7. Arrange the pea vegetables on plates, arrange the scallops on top and cover with the dressing. Decorate with herbs as desired.
8. Alternatively, sugar snap peas can be used instead of the peas.