Scallop Skewer with Serrano Ham in Chocolate Vinaigrette – Pinchos De Vieira

Melt the sugar in a saucepan. Add the pears, rosemary, shallots and white wine and gently simmer for 5 to 7 min – depends on the consistency of the pears, they should not fall apart.

Boil the vinegar with the curry, cayenne, cocoa powder and herbs de Provence, pour into a tall container and whisk, pouring in the extra virgin olive oil, e.g. from Marques de Grinon.

Wrap the ham around the scallops and skewer, lightly oil and cook briefly on the broiler.

Arrange the pear vegetables on hot plates, place the skewers on top and finish with the salad dressing.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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