- 12 scallops
- 8 thin slices Pata Negra Bellota ham
- 2 tablespoons old-fashioned mustard
- 4 endives
- 4 sheets filo pastry with herbs
- 1 dl basic vinaigrette
- 1 dl chive oil
- 2 bunches chives (for chive oil)
- 2 egg yolks
- 50 g melted butter
- 1 bunch each tarragon, chervil, chives, dill
- 2 bunches chives (for hazelnut oil)
- 1 dl sunflower oil
- 1 dl extra virgin olive oil
- Vinaigrette: 5 cl walnut oil, 1 tablespoon caster sugar, 1 teaspoon fine mustard, 1 dl vinegar, peanut oil, 1 egg yolk + 1 dl water
- Prepare chive oil: Blanch chives and refresh in ice water. Squeeze dry, blend with a portion of sunflower and olive oils until smooth. Add remaining oils, blend 1-2 minutes. Strain without pressing; reserve.
- Whip basic vinaigrette like mayonnaise using egg yolk and water base. Incorporate walnut oil, peanut oil, vinegar, fine mustard, and sugar. Season to taste.
- For herb filo crisps: Finely chop chives and fresh herb tips. Layer filo sheets on a Silpat mat, brush with egg yolk, sprinkle herbs evenly, top with another sheet. Flatten gently with a rolling pin. Brush with melted butter, cut into shapes, and bake at 150°C until crisp.
- Core endives and julienne lengthwise. Toss immediately with basic vinaigrette to preserve crunch.
- Slice Pata Negra ham paper-thin for melting texture.
- Blend chive oil with old-fashioned mustard for sauce.
- Sear scallops in very hot olive oil until golden.
- Assemble: Plate scallops with melting ham, mustard-chive sauce, endive salad, and herb filo crisps as shown.
Source: Seasonal Culinary
