Cook Time: 15 minutes
Prep Time: 10 minutes
2 tbsp extra virgin olive oil
2 tbsp butter
3 oz. Jamon Serrano, torn into small pieces
1 cup fresh bread crumbs
3 cloves garlic, minced
1 tsp smoked paprika
1 orange, zested and juiced
Few sprigs of parsley, chopped
Sea salt, to taste
Black pepper, to taste
12 large scallops, washed and muscle removed
¼ cup dry white wine
1. Preheat the oven to 450F degrees.
2. In a large sauté pan over medium high heat, add the olive oil and butter. Add the jamon and cook until just fragrant, about 1 minute. Turn down the heat to medium and add the breadcrumbs, garlic and smoked paprika. Cook for about 5 minutes, and then add the orange zest, parsley and a pinch each of salt and pepper. Remove from the heat and set aside.
3. Place the scallops in a baking dish. Pour the wine and orange juice into the bottom of the dish and top the scallops with the breadcrumb mixture. Bake in the oven until the scallops are cooked and the breadcrumbs are golden brown, about 10-12 minutes.
4. Serve immediately, adding a drizzle of the pan drippings for some extra goodness.