Scallops with crispy Serrano ham and Duvel sauce

Snack, Modern
Preparation time : 25 minutes, for 4 persons


  • 4 scallops 10/20 EPIC
  • 4 empty scallop shells
  • 3 sweet potatoes
  • 1/4 vanilla pod
  • 6 slices of Serrano ham
  • 1 shallot
  • butter
  • bouquet garni
  • half a bottle of Duvel  (Belgian style ale)
  • 200 ml broth
  • 100 ml cream


  • Boil the peeled sweet potatoes in salted water until tender, drain. Mash them together with some cooking water, vanilla seeds and some butter until smooth and creamy.
  • Put the slices of ham on a baking sheet and let dry in the oven at 60°C. until crispy. Then crush them.
  • Stew shallot in butter. Add the Duvel beer and broth, together with the bouquet garni. Cook until the liquid has evaporated. Add cream and let the sauce reduce.
  • Put through a sieve and foam up with a mixer just before serving.
  • Bake the scallops in butter or grill them with olive oil. Spoon the mashed potatoes into a quenelle and put it into the empty scallop shell.
  • Put the scallop next to the quenelle, the crumble of Serrano ham on top of the scallop. Pour some Duvel sauce around the scallop.
  • Garnish the plate with garden cress.

Nice variation

You can use Norway lobster instead of scallops.