Authortapasonline
RatingDifficultyBeginner

Scallops with sobrasada, honey and almonds - a simple but luxurious dish using the best quality scallops. If you can get them in the shell, they look great, but otherwise they will be fine on a plate. Sobrasada is a soft pork sausage from Mallorca which comes in mild or spicy, so the choice is yours. If you allow it to come to room temperature, it will become more malleable.

Yields2 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins
 4 Large Fresh Scallops (on the shell if possible)
 4 tbsp Sobrasada
 25 ml Runny Honey
 25 g Flaked Almonds
  Olive Oilfor frying
1

Lightly toast the almonds in a hot pan with a drop of oil and then set aside.

2

Flatten the sobrasada and place a piece in the bottom of each shell, or on the plate.

3

Heat a little oil in a frying pan and sear the scallops for 30-60 seconds on each side, being careful not to overcook.

4

Place the scallops on top of the sobrasada, drizzle with honey, sprinkle with almonds and serve immediately.

Category, Cooking Method

Ingredients

 4 Large Fresh Scallops (on the shell if possible)
 4 tbsp Sobrasada
 25 ml Runny Honey
 25 g Flaked Almonds
  Olive Oilfor frying

Directions

1

Lightly toast the almonds in a hot pan with a drop of oil and then set aside.

2

Flatten the sobrasada and place a piece in the bottom of each shell, or on the plate.

3

Heat a little oil in a frying pan and sear the scallops for 30-60 seconds on each side, being careful not to overcook.

4

Place the scallops on top of the sobrasada, drizzle with honey, sprinkle with almonds and serve immediately.

Vieiras con Sobrasada, Miel y Almendras