Vieiras Con Serrano Recipe

Prepare scallops

Pat scallops very dry with paper towel. Remove and discard the small side muscle if present. Season both sides lightly with fine sea salt and freshly ground black pepper.

Sear scallops

Heat a heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until very hot. Add 1 tablespoon olive oil and heat until shimmering. Add scallops to the pan spaced apart. Do not move them. Sear for 1.5–2 minutes until a deep golden crust forms. Flip, add 1 tablespoon butter, spoon melted butter over scallops for 30–45 seconds while cooking until just opaque in the center (total cook time 3–3.5 minutes). Transfer scallops to a warm plate and rest while you finish sauce and crumb.

Sweat leeks and garlic

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the thinly sliced leek and a pinch of salt; cook gently, stirring, for 3–4 minutes until softened but not browned. Add minced garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Pour in 30 ml dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half (1–2 minutes). Add 60 ml stock and simmer 2–3 minutes to reduce slightly.

Finish sauce with cream and basil

Lower heat to medium-low and add 120 ml heavy cream. Stir and simmer gently for 2–3 minutes until slightly thickened. Remove from heat and stir in 1 cup packed fresh basil leaves and 1 teaspoon lemon juice. Use an immersion blender or transfer to a blender and puree until smooth and bright green. Taste and season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Keep warm on very low heat; do not boil once basil is added to preserve color and flavor.

Toast and combine

Preheat a small nonstick skillet over medium heat. Add finely chopped Serrano ham and toast for 1–2 minutes until it releases some fat and becomes slightly crispy. Add the breadcrumbs and toast, stirring, for another 1–2 minutes until golden and fragrant. Remove from heat and stir in 1 teaspoon extra-virgin olive oil, 1/2 teaspoon lemon zest and a pinch of black pepper. Taste and adjust seasoning. Keep warm and crisp.

Crisp rocket

Pour about 80 ml olive oil into a small saucepan and heat to 160–170°C (if you don’t have a thermometer, heat until a small piece of bread sizzles gently). Fry rocket leaves in batches for 5–10 seconds until they crisp but do not burn. Remove with a slotted spoon to paper towels and season immediately with a small pinch (1/8 tsp) of fine sea salt.

Plate and finish

Spoon a pool of warm basil & leek cream sauce onto the center of two warmed plates (divide sauce between plates). Place a seared scallop on each sauce pool. Sprinkle Serrano crumb over and around each scallop. Top each scallop with a few pieces of crispy rocket and scatter micro herbs or extra basil if using. Serve immediately so scallops remain hot and rocket stays crisp.