Scallops make the perfect tapas: quick to put together and cook, their tender flesh is protected by the creamy prosciutto and it’s all topped off with a zesty dressing.
16 large scallops with roe on
5-6 very thin slices prosciutto
1 thick cured chorizo sausage
8 slices baguette, cut on the diagonal
1 clove garlic, peeled
1 tablespoon olive oil
sea salt and freshly ground pepper
2 tablespoons olive oil
1 teaspoon finely grated orange zest
1 teaspoon sherry vinegar
1 clove garlic, crushed
1 teaspoon grain mustard
1 tablespoon finely chopped flat-leaf parsley
8 x 8 cm skewers
Dressing: Whisk all the ingredients in a bowl and season.
Scallops: Trim any black vein off the scallops.
Cut the prosciutto into long slices, slightly narrower than each scallop.
Season the scallops and wrap each one in a strip of prosciutto.
Slice the chorizo sausage on the diagonal into 8 x ½ cm thick pieces.
Toast the baguette and rub one side with the raw garlic.
To assemble: Heat the oil in a sauté pan and when hot cook the chorizo for about 20 seconds on each side until lightly golden. Place one slice on each piece of baguette.
Add the scallops, seam side down, to the pan and cook for about 1 minute each side or until the prosciutto is golden and the scallops are just cooked.
Transfer to kitchen towels. Thread two scallops onto each skewer and place over the chorizo. Top with a spoonful of dressing and serve immediately. Makes 8