Lemon Butter Scallops & Jamón Ibérico


12 sea scallops

1 pkg (2.5 oz) Campofrio Jamón Ibérico, slices halved lengthwise

1/4 tsp each salt and pepper

2 tbsp canola oil

1/4 cup butter

1 tbsp lemon juice

1 tbsp chopped fresh chives


Serve these irresistibly delicious scallops wrapped with Jamón Ibérico for lunch or dinner.


Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serves: 4


Pat scallops dry with paper towel. Wrap sides of each scallop with ham; secure with toothpicks. Season with salt and pepper.


Heat oil in large skillet set over medium-high heat; cook scallops, turning once, for 2 to 3 minutes or until golden brown and just cooked through. Remove from skillet; drain oil.


Melt butter into skillet. Stir in lemon juice and chives; pour over scallops. Remove toothpicks before serving.


Tip: Serve as a main course alongside salad or cooked pasta.