Take each individual scallop and wrap a slice of ham around it. Secure the scallop and ham together with a cocktail stick.
Heat a little olive oil in a non-stick pan over a medium heat and lightly fry for 2 minutes before taking the pan off the heat and allowing the scallops to rest for a minute.
Return the pan to the heat and then turn the scallops over on the other side for a further 2 minutes.
Remove the scallops from the pan when the ham is crispy all the way round.
Serve on top of fresh green salad leaves and tomato. Finish with some Parmesan shavings and remove the cocktail sticks.
If you cannot find Serrano ham give this dish an Italian twist and use Proscuitto ham instead
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