Alaska Scallops on Serrano Ham and Lentil Salad (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
For the marinade  
Spanish fino sherry 60 ml.
Olive oil, extra virgin, divided use 30 ml.
Piment d’Espelette 30 ml.
Orange juice 125 ml.
Pebrella 10 ml.
Cumin, ground 10 ml.
Salt, divided use 10 ml.
Alaskan scallops (about 40) 2 kg.
Black pepper, freshly ground 1 ml.
For the lentils  
Yellow onions, coarsely chopped 625 ml.
Garlic cloves, halved 6 ea.
Flat-leaf parsley sprigs 6 ea.
Bay leaves 2 ea.
Black baluga lentils, rinsed 500 ml.
Olive oil, extra virgin 15 ml.
Spanish choizo sausage, cut into small dice (about 750 ml.) 450 g
For the vinaigrette  
Sherry vinegar 60 ml.
Red wine vinegar 30 ml.
Honey 10 ml.
Pebrella 10 ml.
Garlic, minced 15 ml.
Orange zest, finely chopped 1/8 orange
Olive oil, extra virgin 150 ml.
Salt 5 ml.
Black pepper 2 ml.
Pimentos, cut into large dice 4 ea.
Celery rib, finely diced 175 ml.
Fennel, finely diced 175 ml.
Olive oil, extra virgin, divided use 60 ml.
Serrano ham, crumbled 250 ml.
Flat-leaf parsley, chopped 40 ml.


  1. Prepare the scoallops. Whisk together the sherry, 60 ml. of the oil, the piment d’Esplette, orange juice pebrella, cumin, and 5 ml. of salt. Wash and pat dry the scallops. Gently toss in the marinade, cover, and chill for 1 to 4 hours.
  2. Make the lentils. Tie the onions, garlic, parsley, and bay leaves in cheesecloth and place in a medium saucepan. Add the lentils, cover with water by 2-5 cm., and bring to a boil over medium heat. Reduce the heat to low, cover partially, and simmer until cooked through but still firm, 40 to 50 minutes. Drain and set aside.
  3. Head the oil in a large sauté pan over medium-heat and sauté the chorizo, stirring frequently, until barely browned, 1 to 2 minutes. Transfer to a strainer set over a bowl to drain the grease, then drain briefly on paper towels. Add the chorizo to the lentils and set aside.
  4. Make the vinaigrette. Whisk together the vinegars, honey, pebrella, garlic, orange zest, and 150 ml. oil in a small bowl. Taste and adjust seasoning with the salt and pepper. Toss with the lentils and add the pimentos, celery, and fennel.
  5. Heat 2 tablespoons of oil in a medium sauté pan over medium-high heat and cook the Serrano ham until crisp and browned, 6 to 8 minutes. Remove from the heat.
  6. Cook the scallops. Heat 30 ml. of oil in a large heavy sauté pan over medium-heat. Season with the scallops with 5 ml. of salt and 1 ml. pepper. Sear for 4 minutes on one side, or until nicely browned and crisp. Turn and sear for 1 minute on the other side, or until browned.
  7. Divide the lentil salad among 8 serving plates. Top with 5 scallops, crisp side up. Garnish with the crumbled Serrano ham and sprinkle with 5 ml. of parsley.

Additional tips

Recipe credit: Susan Walter for the Alaska Seafood Marketing Institute, as presented at the 2006 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.

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