Seared Spanish Sea Scallops With Saffron
A delicious seared Spanish sea scallop dish from Galicia features vibrant saffron and savory serrano ham.
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Instructions
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Heat olive oil in a large frying pan over high heat until nearly smoking, then reduce to medium-high.
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Pat scallops dry, season with kosher salt, and let sit for 10 minutes.
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Pat scallops dry again, then sear them in the hot oil for at least 2 minutes without moving; once released, transfer to a plate with the seared side up.
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Add onions and ham to the pan; sauté for 2-3 minutes, stirring to loosen pan bits.
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Crumble saffron over the pan, then add parsley and sherry, stirring to combine.
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Return scallops to the pan, seared side up, ensuring they rest directly on the pan, not the onions.
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Vigorously boil until the sherry is almost gone, then turn off heat and transfer scallops back to the plate.
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Serve by spooning the onion-ham mixture onto a plate, drizzling with lemon juice, and topping with scallops.