Seared Scallops Wrapped With Country Ham

as needed 10/20ct dry packed scallops -- muscle removed

as needed country ham -- 3 x 1 inch slice

to taste salt and white pepper

as needed pure olive oil

Pear Jicama Slaw

1/4 cup apple cider vinegar

1 teaspoon cumin seeds -- toasted and ground

to taste salt and pepper

1 teaspoon red chile flakes

3/4 cup extra virgin olive oil

2 each jalapeno -- seeded and chopped

1 each scallion -- bias cut

2 cups bartlett pears -- batonnet

2 cups jicama -- peeled & batonnet

as needed Butternut Squash Puree

as needed Italian parsley -- chopped

Preparation

Scallops

1. Heat nonstick pan over medium high flame.

2. Wrap each scallop with a slice of country ham and secure with a skewer. Season 3-4 scallops with salt and pepper and brush with olive oil.

3. Place in saute pan and sear until each side is golden brown. Remove and keep warm.

4. Place Pear Jicama in the center of the plate and surround with the ham wrapped scallops.

5. Spoon BUTTERNUT SQUASH PUREE around plate.

6. Garnish with chopped parsley.

Pear Jicama Slaw

1. In a bowl, combine vinegar, cumin, salt/pepper and red chile flakes.

2. Gradually whisk in the olive oil until emulsified.

3. Stir in the jalapenos and scallions.

4. Prepare the pears a la minute and dress lightly as to not discolor them. Next, mix in the jicama and add additional vinaigrette as needed.

Season to taste with salt/pepper.

Recipe courtesy of Larry Perdido, Moonshine Patio Bar & Grill

www.moonshinegrill.com/512-236-9599