SCALLOPS IN ITS SHELL (OR SPOON) WITH JAMON IBERICO FAT AND SOY-SHERRY- GINGER VINAIGRETTE

Makes: 6 servings 2 cups (500 mL) kosher salt 3 green onions, white and light green parts only, minced 2-inch (5-cm) piece fresh ginger, peeled and minced ¼ cup (60 mL) sherry vinegar 2 tsp (10 mL) light soy sauce ½ tsp (2.5 mL) toasted sesame oil ¼ tsp (1 mL) red pepper flakes ½ tsp (2.5 mL) sugar 12 scallop shells (ask your fishmonger), or ovenproof Chinese soup spoons 12 medium scallops, small outer muscle removed 24 very thin (1-inch/2.5cm square) slices jamon iberico fat or Italian or Spanish lardo ½ cup (125 mL) microcilantro, or ½ bunch cilantro, coarsely chopped 1. Preheat the broiler or oven to 500°F (260 C). In a bowl, combine the salt with enough water (about ¾ cup/180 mL), to create the texture of wet compacted sand.

2. To make the vinaigrette, in a bowl, stir together the green onions, ginger, vinegar, soy sauce, oil, red pepper flakes, and sugar.

3. Place 12 small mounds of wet salt (about 1½ tsp/7.5 mL each) on a baking sheet and balance a scallop shell on top of each mound. Place a scallop in each shell and top with a slice of the jamon fat. Broil or bake until the scallops are warmed through and the fat is transparent, about 1 minute. Repeat as needed.

4. Remove from the broiler and top each scallop with about 1½ tsp (7.5 mL) of the vinaigrette and some microcilantro. If serving in shells, apply more wet salt to a platter and balance the shells on top. Serve immediately. Recipes reprinted with permission from The Basque Book by Alexandra Raij with Eder Montero and Rebecca Flint Marx, published by Ten Speed Press, an imprint of Penguin Random House LLC.