Scallop in Serrano Coat on Hessian Bacon Pan Cake

5 from 2 votes
Prep Time 50 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 227 kcal


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



  • Process the eggs, flour and milk with a pinch of salt into a pancake batter.
  • 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.
  • 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.


  • 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.
  • 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.


Serving: 100gCalories: 227kcalCarbohydrates: 19gProtein: 6gFat: 14.2g
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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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