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
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.