Scallops with Crisp Parma Ham and Arugula Recipe

Scallops with Crisp Parma Ham and Arugula Recipe
Staff Writer
Scallops
iStock/bedo
Scallops

All scallops are not created equal, and the sweet flavor and velvety texture of Nantucket Bay scallops has made these island natives a favorite among gourmands. Baked, sautéed, or seared, there are so many delicious ways to prepare them at home. Try this easy and delicious recipe that highlights their flavor and texture with crispy ham.

4
Servings
416
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  pound  Nantucket Bay scallops
  • 1/4  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1  tablespoon  olive oil
  • 1  tablespoon  butter
  • 1/2  pound  baby arugula
  • 4  ounces  Parma ham, cut into 2-inch squares
  • lemon, cut into 4 wedges

Directions

Season the scallops with salt and pepper. Heat the olive oil in a sauté pan over medium-high heat and add the scallops. Let the scallops cook for 30-45 seconds without moving them.

Add the butter to the pan and remove from heat. Move the scallops around the pan for another 15-20 seconds. They should be golden brown on one side, and the butter should be brown but not burnt.

Divide the arugula onto 4 plates. Spoon the scallops and the oil-butter mixture over the arugula. Place the ham in the same pan for 20-30 seconds until warm, then place on top of scallops. Squeeze the lemon wedges over the scallops and serve.

Nutritional Facts

Total Fat
6g
9%
Sugar
11g
12%
Saturated Fat
4g
17%
Cholesterol
50mg
17%
Carbohydrate, by difference
58g
45%
Protein
31g
67%
Vitamin A, RAE
2µg
0%
Vitamin B-12
2µg
83%
Calcium, Ca
14mg
1%
Choline, total
141mg
33%
Fiber, total dietary
1g
4%
Folate, total
31µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
71mg
22%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
564mg
81%
Selenium, Se
30µg
55%
Sodium, Na
953mg
64%
Water
106g
4%
Zinc, Zn
2mg
25%

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.