Ham‑cooked Scallops with Chickpea Salad

Ingredients

• 250 g dried chickpeas
• 1 handful spinach
• 4 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• 1 tsp Honey
• 8 tbsp olive oil
• Salt
• 8 scallops (pre‑cooked, ready to use)
• pepper (ground)
• 4 slices Serrano ham
• Parmesan shavings
• fig slice

Instructions

1. 1.

   Soak the chickpeas overnight, then drain and simmer in a pot covered with water for about 40 minutes until tender. Drain into a colander, rinse, and let cool. Wash and dry the spinach well. Arrange the spinach and chickpeas on plates.

2. 2.

   Whisk together the balsamic vinegar, lemon juice, honey, and 6 tbsp oil to make the dressing. Season with salt.

3. 3.

   Rinse the scallops, pat them dry, and season with pepper. Cut the ham lengthwise in half and wrap it around each scallop. Secure with toothpicks and cook in the remaining hot oil in a non‑stick pan for 3–4 minutes on each side. Remove the toothpicks.

4. 4.

   Drizzle the dressing over the salad, place the scallops on top, and garnish with Parmesan shavings and fig slices before serving.