The best from the sea and the mountain for a unique moment of the year, the end of winter and the arrival of the first breeze of spring.

This month of March, when the products of the sea are still at their very best, overflowing with virtues, is the perfect moment to enjoy them in combination with the intensity of the best traditional Ibérico flavour: FISAN Gran Reserva Acorn-Fed Ibérico Ham.

Our proposal is as simple in its preparation as it is dramatically beautiful in its result: Scallops with FISAN Gran Reserva Ham, perfectly suited as an appetizer or as an entrée at any table.

Ingredients for four persons:

8 Scallops, clean and without the shell

10 Slices of FISAN Gran Reserva Acorn-Fed Ibérico Ham

A little bit of the fat from the ham itself

Mild-flavoured olive oil

Onion, garlic, parsley and a leaf of sage


Put 8 slices of ham aside at room temperature

For the scallops

Put some olive oil in a non-stick frying pan at low temperature so that the oil does not start smoking. Put the ham fat in the frying pan with the oil and let it melt down until it has practically disappeared. Salt and pepper the scallops and sear them in the oil at a high temperature, then turning down the heat and allowing them to cook to the desired point.

For the “picadillo salsa” (mince sauce)

Finely chop 100 g of onion, one small garlic clove, the parsley and the leaf of sage. Slice the FISAN Gran Reserva Acorn-Fed Ibérico Ham in julienne. Carefully season it all and sauté with a couple of spoonfuls of mild olive oil until the onion is transparent but not golden.


Place the piping hot scallops on the dish. Place a slice of FISAN Gran Reserva Acorn-Fed Ibérico Ham on each one of the scallops. Finally put a bit of the mince sauce on top of each slice with a teaspoon, taking care that excess oil is not added to the preparation.

Sea and mountain, sweet and salty, hot and temperate…this dish offers a true fusion of sensations and aromas when it is enjoyed and it is so simple to prepare that the culinary technique can never represent an excuse. Enjoy!