Recipes

Ingredients


Sweet, succulent scallops are always a treat, but when paired with an exemplary Spanish cured ham they really shine.

For the pumpkin purée

2 tbsp olive oil

1 small pumpkin, peeled and roughly chopped

75ml-100ml/2½-3½fl oz low FODMAP chicken stock

For the scallops

12 scallops, cleaned

sea salt and freshly ground black pepper

2 tbsp olive oil

knob of lactose free butter

To serve

4 slices of Ibérico ham



Method


For the pumpkin purée, heat the oil and butter in a large pan and add the pumpkin and roast in the pan for five minutes.

Pour in the chicken stock and simmer gently for a further 10-12 minutes until tender. Season well to taste.

In a food processor, blend the pumpkin until smooth and then pass through a sieve into a clean pan (ready to warm gently just before serving).

For the scallops, season them with salt and pepper.

Heat the olive oil in a non-stick frying pan and, once hot, fry the scallops for 1–1½ minutes on each side, until caramelized.

Towards the end of cooking add a knob of butter and baste the scallops until golden-brown.

To serve, spoon the pumpkin purée into the centre of each plate.

Top with the pan-fried scallops and arrange the Ibérico ham slices among them.

Scatter over the chopped herbs to finish.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Caramelised scallops with Ibérico ham
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