Scallops Wrapped with dry-cured acorn-fed 100% ibérico pork shoulder.

It’s surf n’ turf on a whole new gourmet level. Fresh buttery scallops meet crispy-fried Sliced Shoulder Acorn-Fed 100% Ibérico for a melt-in-your-mouth combination that takes just a few minutes to cook up. Scatter the browned scallops over a simple plate of sautéd asparagus for a balanced appetizer that’s perfect for starting off a fun dinner party or even a special home cooked meal. 

Ingredients:

8 scallops

4 oz. Dry-Cured Acorn-Fed 100% Ibérico Pork Shoulder, sliced 

8 asparagus

Olive oil

Flaky salt

Black pepper

Mustard sprouts or microgreens of choice 

Preparation:

1. Wrap each scallop with a slice of Dry-Cured Acorn-Fed 100% Ibérico Pork Shoulder and secure with a toothpick.

2. Heat some olive oil in a non-stick skillet over medium heat and gently fry the scallops for 2 minutes on one side. Remove the pan from the heat and leave the scallops in the pan for 1 minute. Heat the pan again and fry the scallops on the other side for another 2 minutes.

3. Remove the scallops from the pan when the ham is nice and crispy.

4. Remove the toothpicks.

5. In the same frying pan add a little oil and sauté the asparagus for about 4 minutes until cooked. 

6. Lay the asparagus on the plate and place the scallops on top. Sprinkle with flaky salt, black pepper, and sprouts.