To start this delicious recipe, the first thing we need to do is preheat the oven to the ideal temperature while we prepare this appetizing dish. Set it to 180°C (356°F) and line a baking tray with parchment paper.
While the oven is heating up, we’ll remove the roe from the scallops and chop them into small pieces. Next, peel and finely chop the garlic and shallots. Heat a frying pan with two tablespoons of olive oil and sauté the garlic, shallots, and scallop roe. Stir for a couple of minutes until they start to brown slightly, then add half a glass of white wine, salt, pepper, and sweet paprika to taste. Once it starts to boil, remove it from the heat.
The next step is to remove the scallop meat from the shells and pat the shells dry thoroughly. Once dry, place a slice of Ventulà serrano ham folded neatly into each shell so it fits well.
Now take the baking tray lined with parchment paper and arrange the shells with the serrano ham slices on it.
Using a spoon, distribute the sauce made with shallots, garlic, and scallop roe evenly over each scallop. Then sprinkle breadcrumbs over each scallop, drizzle with olive oil, and place the tray in the oven for 6 to 9 minutes until they are golden brown. And that’s it! Ready to serve and enjoy!