Scallop and Serrano Ham Gratin (2-4)

This recipe is from Omar Allibhoy who runs the Tapas Revolution chain of restaurants in the UK. It serves two as a main, 4 as a tapas.

Scallop and Serrano Ham Gratin (2-4)
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Scallop and Serrano Ham Gratin (2-4)
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  1. Heat the milk in a small pan over a low heat and preheat the grill to hot.
  2. Meanwhile, melt the butter in a medium pan over a medium heat and fry the onion and the ham for a few minutes until the onion is soft and transparent.
  3. Add the flour and cook for 5 more minutes, stirring continuously, until the flour has a light toasted colour.
  4. Gradually add the warmed milk with some salt and pepper, stirring all the time until you have a smooth white sauce. Lower the heat and simmer for about 15 minutes, stirring often.
  5. Tip the breadcrumbs, anchovy and parsley into a food processor and blend.
  6. Divide the scallops between serving dishes , cover with the ham bechamel and sprinkle over the breadcrumbs.
  7. Grill for 5 minutes and serve hot.
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