Crispy ‘Cinco Jotas’ Ham with Seared Scallops, Sweet Corn Puree and Saffron Butter

Crispy ‘Cinco Jotas’ Ham with Seared Scallops, Sweet Corn Puree and Saffron Butter

Miss Tapas

Ingredients

For the Scallops

  • 2 large scallops
  • Sea salt
  • Olive oil

For the Corn Puree

  • 20 g butter
  • 125 g frozen corn
  • ¾ tsp caster sugar
  • 35 ml chicken stock
  • 35 ml double cream

For the Butter

  • 125 g unsalted butter
  • 1 Tbls of saffron infusion
  • 3 drops of lemon juice
  • 2 Tbsp White wine

Preparation

For the Ham

Arrange the ham slices on a tray between sheets of baking paper. Place another tray on top to add some weight and maintain the ham in place while cooking. Cook in the oven at 170° C for 10 minutes.
 
Carefully remove the slices with a spatula and let the fat drain on some kitchen paper to discard. This will result in a crispy, flat slices of Cinco Jotas ham.

For the Scallops

Remove the scallops from their shell and wash them in cold water, remove the skirt and coral. Dry by layout out on paper towels.
 
Heat the pan until very hot and add oil. Season scallops with sea salt and cook for 1 minute each side until golden brown.

For the Corn Puree

Melt the butter in a medium-sized pan and add the sweet corn and sugar. Stir over high heat for 1-2 minutes, then add the chicken stock and cream. Bring to a boil, then lower the heat and simmer uncovered for 10 minutes or until the sweet corn is soft. Transfer the mixture to a food processor and blend for 1-2 minutes until smooth. Push the puree through a fine sieve and discard the pulp. Return the puree to the pan and season to taste.

For the Butter

Evaporate the alcohol from the white wine by heating slowly until there is no longer an alcohol smell. Remove from the heat and steep the saffron threads for about 30 minutes.
 
Melt the butter over medium heat. Use a pan with a light-coloured bottom so you can keep track of the colour. Swirl the pan occasionally to be sure the butter is cooking evenly. Once you smell a nutty aroma, take the pan off the stove. Add 1 tablespoon of the saffron infusion and 3 drops of lemon juice. Whisk to make an emulsion.

Final Touches

On a warm serving plate, place a spoonful of the sweet corn puree and arrange three scallops on top, evening distributed. Between each scallop place on piece of crispy Iberian ham. As a final touch, drizzle on top the saffron butter and a bit of olive oil.