The second entry for the Food Play -1. Going to Spain this time with a great Serrano ham and paprika vinaigrette. Deb, from smittenkitchen.com actually gave me the idea of using the vinaigrette with potatoes. It’s the same dressing used in the Salad Sevillana recipe.
Ingredients
3 fresh day boat scallops
3 slices of serrano ham
2 cups of baby red and purple potatoes
3 TBs. of sherry vinegar or champage vinegar
1/4 cup of chopped shallots
1/4 cup of butter
extra virgin olive oil
sea salt and freshly ground black pepper
Paprika Vinaigrette:
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
Preparation
1. For the vinaigrette, combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Place the potatoes in a medium sauce pan and fill with cold water to cover the potatoes. Add 1 TBs. of salt to water and boil until potatoes are just fork tender. Drain and cut into 1/4″ rounds. Toss with paprika vinaigrette to taste and season with sea salt and freshly ground black pepper.
3. Preheat a medium pan on medium-high heat. Add 1 TBs. of olive oil and coat the pan.
4. Wrap the scallops with serrano ham and use a toothpick to secure the ham. Season with sea salt and freshly ground black pepper. Saute the scallops 1-2 mins. per side depending on thickness. The scallops I had are 2″ thick so it was 2 mins. per side. Remove from pan and set aside.
5. Keep the pan hot, deglaze with sherry vinegar and make sure to scrape up the little brown bits.
6. Add the shallots and saute for 2 mins.
7. Add the butter and keep the heat on until the butter begins to foam and turn a nutty brown color. Turn off heat.
Plating
1. Place a scallop on each plate and stack a mix of potato rounds.
2. Drizzle with paprika vinaigrette and brown butter sauce.
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I live in the Detroit area. Where do you get fresh day boat scallops?
Hey Kellie-
Sometimes, I order online. They ship free fedex next day.
Technically they’re “Dry Boat” scallops but caught that day and shipped. I also shop at Papa Joe’s Gourmet Market. They’ve got a great selection of seafood. Ask for Irv, he’ll direct you to the best stuff. If you ever see their white Alaskan salmon, get it! It’s wonderful!
Did you get down to Movement?
No we were busy all weekend, but we did make it down to Eastern market on flower day. That was my first time down there in a long long time. I plan on making many more trips down this summer. Do you have any suggestions for good fish or seafood there? I live near that bit Pappa Joes that opened in Rochester. I will check out their seafood counter. Any other tidbits you have for Eastern Market would be appreciated! By the way, your scallop recipes look out of this world!
This. Looks. Amazing. God, I don’t even eat scallops but if any recipe could prove me wrong, and oh, I am, it would be this.
I’m really interested in picking up my Spanish cooking this summer. Do you have a favorite cookbook? I have a friend who adores The New Spanish Table, but I figured I’d ask around a bit first.
Back to drooling…
It had been a long, long time for me too! Sadly, I can’t really recommend any of the fish places down there. I had a friend that had a horrible time with some of the fish he bought down there and it’s pretty much deterred me ever since.
I think my fish monger, Irv has been working at the Rochester store lately. I’ve not seen him in the Birmingham one in a while, if you see him, tell him singleguychef says hello. He’s supposed to join us for a next “dinner” party. You and a guest are welcomed too.
It’s cool to have a reader from Detroit.
As far as Eastern Market goes, check out the mushroom guy. He’s in the the building further South. He’s got some great stuff at times, Lobster mushrooms, morels and other exotics that are usually better priced than the stores.
I noticed some stands that had produce with labels on them. Obviously, they’re not home grown. Not sure what kind of deals they strike with suppliers but I try to keep to locally grown foods. So watch out for stickers and people peeling off stickers!
Thanks for the compliment.
Oh! Wait til you see the fruit salad post! I should have it in the next couple of days.
Thanks Deb. Why don’t you eat scallops?! I think you should try this as a foray into Spanish style cooking.
You know what’s funny. I just picked up a Spanish Tapas cookbook at BN’s bargain section early last week. I am a sucker for that rack. I need to start going back to my support group.
Anyway, I’ve not gotten a chance to peruse it yet but I’ll let you know. Hmmm…I think it was only $12, you can’t really go wrong! My Spanish influence just got returned to the States. She’s going to post some dishes.
Hey, I saw your spice shelf too. I like.
I’ve got a post that’s long overdue of my spice drawer and seeing your shelf reminded me of it.
Cheers!
Recipe sounds amazing, I am definitely going to have to whip this up for some friends this weekend. Just wanted to say you might want to re-check your directions. In step 1 you suggest putting the first 8 ingredients into a blender. I am guessing this is the step for the vinaigrette. Otherwise you are going to end up with a scallop/serrano ham/red potato puree
Matt- thanks for the editing. Yeah, that’d be an entirely different recipe.
What I need to do is stop drinking wine while blogging.
Let me know how it works out for you man. The Serrano one was my favorite.
You haven’t seen me because I’m usually gone by 4:00 PM. Some days between noon & 3:00PM. I was going to write to see where you’ve been lately, but I guess you come in in the late afternoon.
Your scallop recipes sound terrific. The serrano ham one is particularly interesting.
I’ve only had one day off since the new store opened. That’s why I leave early sometimes. We come in at 6:00AM every day. I still want to get together when I finally get some time off.
Thanks for thinking of me as “your fish monger”. Feel free to recommend me to your friends & readers.
Ciao.
Irv.
Irv-
I thought you were spending a lot of time in the Rochester store. They’ve got to bring the talennt to train the new people.
I have recommended you to a reader. Kellie, the woman who posted a comment above there, I’ve emailed her about your Rochester location. I think she’s going to be going for the Serrano recipe too.
Don’t spend all of your time in Rochester.
So I skipped sauting the shallots (because I forgot to double check the recipe and just popped a slice of potato on top of the serrano wrapped scallops and it was pretty incredible, the dressing definitely compliments it all nicely. Great Recipe.
Nice! Yeah, I think the different flavors coming together really make that dish. You have the subtle sweetness from the scallops, the salt from the serrano and then the smoky/earthy flavor from the paprika vinaigrette and potato.
Glad you enjoyed it. =-)