Scallops with serrano ham and sherry

Based loosely on ‘angels on horseback’ and a Spanish dish. No pictures, I’m afraid.

Mix up a little olive oil, lemon juice and pepper. Dip each scallop in the mix and wrap it in a narrow strip of ham. Fry the hammy scallops until just done. Deglaze the pan with dry sherry and pour over the scallops.

I actually cooked it in a frying pan on the barbecue, but only because the kitchen is so hot at the moment.

It was a tad too salty but delicious. A thinner-cut, less salty ham (prosciutto, if you don’t mind dropping the Spanish theme) would probably sort that out.