CookEat Recipe
Scallops en Brochettes with Ham
Lightly breadcrumb-coated scallop skewers broiled and served over thin slices of ham.
Method
Steps
Step 1
Use very fresh medium-sized raw Atlantic sea scallop meats with shells, roe and viscera removed. Weigh one and a half pounds of the shucked adductor muscle meat and keep cold until needed. Divide evenly among six food-safe metal skewers, passing each skewer through the centre of each scallop.
Step 2
Mix the teaspoon of salt, half teaspoon of white pepper and tablespoon of olive oil on a plate. Roll the scallops in this seasoning, then lightly roll in breadcrumbs. Discard any crumbs that have touched the raw scallops.
Step 3
Preheat an overhead broiler. Arrange the skewers in a double-sided broiling rack or basket and broil for about five minutes on each side. Continue as needed until the scallop meat is milky white, opaque and firm throughout. Check the inside of a thick scallop rather than relying on the browned crumbs. Transfer to a clean hot dish and keep hot at 140°F or above while preparing the ham.
Step 4
Use six very thin slices of fully cooked ham. Broil them for about two minutes on each side, continuing as needed until heated to 165°F. Arrange all six slices separately on a hot serving dish and lay one scallop skewer on top of each slice. Serve immediately.
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