Scallops with Crisp Parma Ham and Arugula Recipe

Staff Writer
Scallops with Crisp Parma Ham and Arugula Recipe
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
208
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
  • 1 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.

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.

Nutritional Facts

Total Fat
10g
15%
Sugar
2g
N/A
Saturated Fat
3g
16%
Cholesterol
55mg
18%
Protein
23g
46%
Carbs
7g
2%
Vitamin A
93µg
10%
Vitamin B12
2µg
31%
Vitamin B6
0.3mg
12.8%
Vitamin C
16mg
27%
Vitamin D
0.3µg
0.1%
Vitamin E
0.9mg
4.6%
Vitamin K
64µg
80%
Calcium
106mg
11%
Fiber
1g
5%
Folate (food)
76µg
N/A
Folate equivalent (total)
76µg
19%
Iron
2mg
9%
Magnesium
60mg
15%
Monounsaturated
4g
N/A
Niacin (B3)
2mg
10%
Phosphorus
502mg
72%
Polyunsaturated
1g
N/A
Potassium
609mg
17%
Riboflavin (B2)
0.1mg
8.2%
Sodium
1225mg
51%
Thiamin (B1)
0.2mg
13.3%
Trans
0.1g
N/A
Zinc
2mg
14%

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