Scallops wrapped in Parma ham with Chorizo and Watercress salad

For me nothing says Spanish food more than Scallops and Chorizo. The two were made for each other, wrapping the Scallops in Parma ham keeps the Scallops nice a moist and adds a bit of saltiness to them, the peppery watercress give some natural goodness and balance to the dish.

Ingredients (Serves 2)

6 Scallops with the roe removed

6 slices of Parma ham

6 slices of Chorizo

Handful of washed watercress

Pepper for seasoning

Method

Wrap each scallop in Parma ham, one layer of ham will do so it cooks evenly. Heat a small splash of olive oil in a pan and when hot add the sliced chorizo, turn after a minute then add the scallops. Cook the scallops for 30 seconds each side and remove from the heat. Dress the watercress in a little olive oil and arrange on the plate. Season the scallops with cracked pepper and place on the plate on top of the chorizo. Serve and enjoy!

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