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Scallop in Serrano Coat on Hessian Bacon Pan Cake

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Scallop in Serrano Coat on Hessian Bacon Pan Cake

The perfect scallop in serrano coat on hessian bacon pan cake recipe with a picture and simple step-by-step instructions.

For the pancakes:

  • 5 Pc. Serrano ham slices
  • 1 Pc. Lemon
  • Sea-Salt
  • 2 Pc. Eggs
  • 125 g Flour
  • 250 ml Milk
  • 50 g Bacon
  • 50 g Leek
  • 1 Pc. Tomato
  • 50 g Butter
  • Salt
  • Pepper
  • 1 tbsp Olive oil

Pancakes:

  1. Process the eggs, flour and milk with a pinch of salt into a pancake batter.
  2. Sauté the sliced ​​bacon and then add the leek, cut into fine rings, and the chopped tomato. Pepper and fry until soft, then remove from heat.
  3. Now add part of the bacon and batter to the pan and fry for three minutes on each side in butter over medium heat until golden brown.

Scallops:

  1. Wrap the scallops with a slice of Serrano, secure with a toothpick and fry each open side in olive oil for 1 minute over medium heat.
  2. Place the mussel on the cake and refine it with salt and a few squirts of lemon juice. You are welcome to cut the lemon into wedges and put one of each serving on the plate.
Dinner
European
scallop in serrano coat on hessian bacon pan cake

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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