Scallops in the Shell with Crispy Cinco Jotas jamon

Scallops in the Shell with Crispy Cinco Jotas jamon

28 Church Row


  • 1 whole scallop
  • 25 g honey
  • 1 whole mango
  • 1 bunch of mint
  • 150 ml extra virgin olive
  • 30 g cooked red beetroot
  • 5 ml moscatel vinegar 3 g Cinco Jotas Iberian ha


  • Grate 30 g of cooked red beetroot, and 5 ml of moscatel vinegar and place in the freezer until frozen solid.
  • Peel & dice the mango. Then, cook with honey in a pan on a low heat until soft. Remove from heat and blend until smooth.
  • Mint oil: Blanch the mint for 45 seconds, then remove from water and put it directly on ice to abruptly stop the cooking process. Remove from ice, put on a tray and leave in a cool, dry place to dry out overnight.
  • Once dry, blend with oil for 2 minutes, then pass through a cheese cloth and leave overnight again.
  • Sear the Cinco Jotas ham slice in a very hot pan for 45 seconds on each side or until crispy, then put aside to cool.

Final Touches


Carefully remove scallop from the shell, and sear in a very hot pan with butter it takes on a golden colour (maximum 2 minutes). Then plate the ingredients as shown in photo.