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
knob of lactose free butter
4 slices of Ibérico ham
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