Diver Scallops Wrapped In Jamón Over Piquillo Pepper Salad Recipe Video

Scallops are so awesome you really don’t need to do much to them. I just wrapped these scallops in a long, thin slice of Jamón, or the cured mountain ham from Spain. If you can’t find jamón, don’t fret, you can use pancetta, prosciutto or even bacon. All of these would go nicely with the sweetness of the scallops. The salad is made from the small piquillo peppers from Spain, but you could roast your own peppers or use regular roasted peppers in a jar. The slight acidity from the salad offsets the briny sweetness of the scallop and the salty jamón perfectly. This is a simple dish; but as I said you should really let the scallop shine.


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
Main Ingredient,


 Piquillo peppers12
 Garlic1⁄2 Clove (2.5 gm)
 Sherry wine vinegar1 Tablespoon
 Extra virgin olive oil3 Tablespoon
 Serrano8 (Long Slices Of Jamun Variety)
 Diver scallops8
 Olive oil1 Tablespoon
 Salt To Taste
 Pepper To Taste


Open the peppers and remove any seeds. Cut the peppers into thin strips. Add them to a bowl.

Wash and clean the scallion. Slice the scallions on a bias, saving some of the green part for garnish. Add the sliced scallions to the bowl with the peppers.

Finely dice the garlic and add to the bowl also.

Add the vinegar and some salt and set aside to let the flavors mingle.

Clean and dry the scallops. Season them with salt and pepper on all sides. Wrap each scallop with a piece of jamón, securing it with a toothpick if necessary. Only wrap the jamón around the sides of the scallop so you can get a good sear and caramelize the scallop. For me one of the best parts of the scallop is the caramelized top and bottom. The natural sugars in the scallop caramelize creating a delicious crust, Love It!

Heat a heavy bottomed pan over high heat. Add a little olive oil and sear the scallops, about 30-45 seconds on each side, or until they have caramelized and have good color. Cook the scallops in two batches so the pan doesn't cool down too much.

If desired, baste the scallops with a butter bomb; in other words a few tablespoons of butter and some herbs. Use your favorite herbs or something that will compliment the dish nicely.

Remove the scallops to a paper towel.

Add the Spanish extra virgin olive oil to the piquillo salad and check the seasoning.

Make a bed of the pepper salad on a small plate. Place two of the scallops on top. Garnish with long spears cut from the green part of the chives.

Editors Review

All seafood lovers, here is something too good for your taste buds. The Jamon wrapped diver scallops can be the best appetizer for any of your family and festive celebration. In this video, chef shows the best way to prepare these delicious appetizers. Follow the instructions carefully to replicate the same at your own kitchen.


Cookin101 profile page

Cookin101 says :

Scallops and bacon...a match made in heaven!
Posted on: 24 November 2007 - 7:14am
shantihhh profile page

shantihhh says :

Fixed huge diver scallops last night and I use Applewood Smoked bacon. Great flavour-love scallops just barely cooked. Shanti/Mary-Anne
Posted on: 24 November 2007 - 2:46am