Ibérico Wrapped Scallops with Green Goddess Kefir Sauce
Ingredients
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
- 1/3–1/2 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
Instructions
- 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
- 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
- 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
- Plate the scallops, carefully remove the toothpicks, pour over the butter and ham fat from the pan, drizzle with green goddess dressing, and enjoy!
