{"id":35575,"date":"2017-11-29T17:19:50","date_gmt":"2017-11-29T16:19:50","guid":{"rendered":"https:\/\/estrellagalicia.com\/gb\/?post_type=noticia&#038;p=1367"},"modified":"2017-11-29T17:19:50","modified_gmt":"2017-11-29T16:19:50","slug":"scallop-serrano-ham-gratin-served-shell-recipe","status":"publish","type":"post","link":"https:\/\/estrellagalicia.com\/gb\/scallop-serrano-ham-gratin-served-shell-recipe\/","title":{"rendered":"Scallop and Serrano Ham Gratin (Served in the Shell) Recipe"},"content":{"rendered":"\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Scallop and Serrano Ham Gratin Served in the Shell - Alya Amooro and Omar Allibhoy\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/_qXulud-Q2s?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>I\u2019ve noticed that scallops are more common in the UK than they are in Spain. I can see them in almost any restaurant and the variations are endless. In my country, we don\u2019t eat them that much. This is perhaps because we have a larger variety of other seafood available. Having said that, this recipe carries a flavour punch. For those who hate anchovies, don\u2019t let the anchovy in the breadcrumbs put you off; trust me when I say that after cooking the anchovy will not taste anything like it does when you take it out of the tin.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><span style=\"text-decoration: underline;\"><strong>Serves 4<\/strong><\/span><\/h4>\n\n\n\n<ul><li>8 scallops in their shells (you can ask your fishmonger to open them for you)<\/li><li>275ml (1 cup +2 tbsp + 2 tsp) whole milk<\/li><li>30g (2 tbsp) butter<\/li><li>1\/4 Spanish onion, finely chopped<\/li><li>30g (1oz) Serrano ham, finely chopped<\/li><li>30g (32\/3 tbsp) plain (all-purpose) flour<\/li><li>a pinch of salt<\/li><li>a pinch of white pepper<\/li><li>4 tbsp breadcrumbs<\/li><li>1 salted anchovy<\/li><li>1 sprig fresh parsley<\/li><\/ul>\n\n\n\n<p>Open the scallops and use a sharp knife to separate the meat from the shell. Scrap any ugly bits so that you\u2019re left with the white meat and the red roe. If you don\u2019t like the roe, just remove it. Wash the shells and scallops, pat dry with kitchen paper and set aside.<\/p>\n\n\n\n<p>Warm the milk in a small pan over a low heat. Preheat the grill to 200\u00baC\/400\u02daF\/gas mark 6, or hot.<\/p>\n\n\n\n<p>Melt the butter in a medium pan over a medium heat and add the onion and the ham. Cook for few minutes until the onion is soft and transparent, then add the flour and cook for 5 more minutes, stirring continuously, until the flour has a light toasted colour. Add the warmed milk, little by little, and a pinch of salt and white pepper, stirring all the time until you have a smooth and silky white sauce. Lower the heat and simmer for about 15 minutes, stirring from time to time to make sure the sauce doesn\u2019t stick to the bottom of the pan.<\/p>\n\n\n\n<p>Tip the breadcrumbs, anchovy and parsley into a food processor and blend.<\/p>\n\n\n\n<p>Line up the shells on a baking tray and place a scallop on top of each shell. Cover each one with a couple of spoonfuls of the ham b\u00e9chamel and sprinkle over the anchovy breadcrumbs. Gratin under the grill for 5 minutes and serve hot.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/estrellauk.hacce.com\/wp-content\/uploads\/2017\/11\/Scallop-1-1024x785.jpg\" alt=\"\" data-id=\"2196\" data-full-url=\"http:\/\/estrellauk.hacce.com\/wp-content\/uploads\/2017\/11\/Scallop-1.jpg\" data-link=\"http:\/\/estrellauk.hacce.com\/scallop-serrano-ham-gratin-served-shell-recipe\/scallop-1\/\" class=\"wp-image-2196\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/estrellauk.hacce.com\/wp-content\/uploads\/2017\/11\/Scallop1-1024x854.jpg\" alt=\"\" data-id=\"2197\" data-full-url=\"http:\/\/estrellauk.hacce.com\/wp-content\/uploads\/2017\/11\/Scallop1.jpg\" data-link=\"http:\/\/estrellauk.hacce.com\/scallop-serrano-ham-gratin-served-shell-recipe\/scallop1\/\" class=\"wp-image-2197\"\/><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019ve noticed that scallops are more common in the UK than they are in Spain. I can see them in almost any restaurant and the variations are endless. In my country, we don\u2019t eat them that much. This is perhaps because we have a larger variety of other seafood available. Having said that, this recipe [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":35583,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[1],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Scallop and Serrano Ham Gratin (Served in the Shell) Recipe - Estrella Galicia UK<\/title>\n<meta name=\"description\" content=\"Scallop and Serrano Ham Gratin (Served in the Shell) Recipe. 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