Scallops with Iberico Ham, Hazelnut and Sherry Vinegar Salad

This was our Valentine's treat (along with great chocolate puddings and a nice bottle of Pol Roger!).  To my mind, scallops are a real indulgence - I love everthing about them except the price.  It is important to try and buy hand-dived scallops - otherwise you're encouraging dredge-fishing, where the entire sea-bed is ruined for years to come.  So my beautiful scallops (quite a decent size) set me back £13 for six.

When they cost that much, I think it's important to eat the orange coral as well as the main meat.  I don't really get the problem with cooking them like this - I realise that the two bits cook at a slightly different rate, but I'm happy to have the main meat slightly underdone.

  Iberico ham is another one of life's real treats in my book.  Parma ham I like.  Serano ham I like.  Iberico ham?  That's another matter.  The flavour is intense and the meat has real bite to it.  It has a richness that I don't find in other hams.  I picked mine up in Waitrose, but had I been closer to either Exmouth Market or Borough Market, I'd have popped into Brindisa (now that would have made for an eye-wateringly expensive meal!) 

This recipe comes largely from Rick Stein - the hazelnuts being my only addition. 

Recipe
6 fat and lovely scallops, cleaned (taking care to remove any trace of the black gut line)
6 slices of Iberico ham
3 oz butter
Salt & pepper
3tbsp sherry vinegar
2tbsp hazelnuts, lightly toasted
Salad leaves (something bitter like endive or even peppery like watercress)

Make sure the scallops are dry and put a small frying pan on to heat.
Arrange the salad leaves, hazelnuts and ham artfully on the plates.
Rub the pan lightly with butter and cut the remaining butter into small cubes.  When the pan is nice and hot, sear the scallops for about 2 minutes on each side - season with salt and pepper before turning.  You want the scallops to be nearly cooked through and nicely crusted.
Keep the scallops warm and deglaze the pan with the vinegar and allow to bubble vigorously - scraping any residue from the scallops - don't waste any of that flavour!    Whisk in the cubes of butter a few at a time and allow to amalgamate.

Plate the scallops and pour the vinegar and butter dressing over the salad - with a tiny amount over each scallop.

Serves two (and let's be honest, you don't love anyone else enough to do this for more, do you?) 

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