Scallops with Crisp Parma Ham and Arugula Recipe
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.
- 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
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.