Ibérico Wrapped Scallops with Green Goddess Kefir Sauce

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Ibérico Wrapped Scallops with Green Goddess Kefir Sauce


Units Scale

Green Goddess Kefir Sauce

  • 1/2 an avocado
  • 1/3 cup kefir
  • 1/4 cup chives
  • 1/4 cup parsley
  • 1/4 cup tarragon
  • 1/2 cup basil
  • juice from 1/2 lemon
  • 3 anchovy filets
  • 1 large garlic clove
  • 1/2 teaspoon pepper
  • 1/31/2 cup water (depending on your thickness desire)

Iberico Wrapped Scallops

  • 12 medium scallops
  • 12 slices of Jamón Ibérico or Prosciutto
  • salt and pepper to season
  • 2 tablespoons butter
  • 2 tablespoons olive oil


  1. For the dressing add everything to the blender and blend until smooth. Taste to see if it needs salt or more water then jar and refrigerate until ready to serve
  2. Pat the scallops dry on each side as well as seasoning with salt and pepper. Take a piece of whichever ham, fold it in half, and wrap it around the side of each scallop threading a toothpick through where the ham overlaps
  3. To a large skillet over medium-high heat preheat the oil and butter together then sear the scallops for about 3 minutes on one side and then just 1-2 minutes on the other until a crust forms
  4. Plate the scallops, carefully remove the toothpicks, pour over the butter and ham fat from the pan, drizzle with green goddess dressing, and enjoy!

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