Summary

Ingredients

Ingredients for the scallops:

• 5 scallop (s)
• 5 slices Serrano ham (Reserva)
• 1 lemon (s), juice it
• some sea salt

Ingredients for the pancakes:

• 2 egg (s)
• 125 g flour
• 250 ml milk
• 50 g bacon cubes
• 50 g leek, cut into rins
• 1 tomato (s), diced
• 50 g butter
• salt and pepper
• 1 tablespoon olive oil
• some pesto to garnish, optional
• some cherry tomato (s), braised, for garnish, optional

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Instructions

1. For the pancakes, mix the eggs, flour and milk with a pinch of salt into a batter.
2. Fry the sliced bacon, then add the leek, cut into fine rings, and the chopped tomato. Pepper and sauté until soft, then remove from heat.
3. Melt 10 g butter per pancake in a pan. Then put 1/5 of the vegetable and bacon mixture in a coated pan and pour 1/5 of the pancake batter over it. Fry for three minutes on each side over medium heat until golden brown.
4. You can make the cakes individually or make a large pancake and then cut out 5 round cakes.
5. Wrap the scallops with a slice of Serrano ham, secure with a toothpick and fry each open side in olive oil for 1 minute over medium heat.
6. Place each mussel on a cake and refine it with salt and a few squirts of lemon juice. You are welcome to cut the lemon into wedges and put one on the plate for each serving.
7. If you want, you can add some pesto and braised cherry tomatoes as a side dish or decoration.
8. Tobias prepared this recipe as a starter on the show “The Perfect Dinner” - Day 3 from Frankfurt - on Wednesday, February 17th, 21st.