One of those combinations that would never come to mind, but once tried, you can't do without it. Without using the oven
A great classic of the Eighties are the scallops au gratin, those with champagne or saffron. These are instead a modern version, simply seared in a pan and which plays on the different flavors of fish and cured meats, for a sophisticated and absolutely not kitsch result.
Although their flavor does not seem to go well together, cured meats and fish can actually be paired with surprising results. Just think of the lard with prawns or octopus with 'nduja. Parma ham is fatty and has a nice acid note, which together with the marine aroma of the scallops give life to a complex and umami taste, for an appetizer that will appeal to both young people and those who basically regret those of "tradition". To accompany this recipe there is also a lemon and parsley gremolada, delicately bitter and with the aroma of citrus essential oils, which lightens and cleanses the palate, preparing it for another bite.
Ingredients for 6 servings
6 scallops with shell
6 slices of Parma ham
2 tablespoons of coarsely chopped pine nuts
2 tablespoons of coarsely chopped pistachios
Salt and pepper
For the gremolada
finely grated zest of 1 lemon
1 crushed clove of garlic
4 tablespoons of finely chopped parsley
3 tablespoons of olive oil
Method
Mix all the ingredients of the gremolada and season according to your taste. Drizzle the scallops with oil and cook them on the hot plate for 2 minutes on each side. Cut each scallop in half and place it on a shell, sprinkle it with the gremolata and cover it with pine nuts and pistachio. Complete with slices of Parma ham. Serve immediately.
Text by Jacopo Giavara and Margo Schachter
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