Broad beans with scallops, green asparagus and Iberian ham

Broad beans with scallops, green asparagus and Iberian ham

Changes are good if we make a traditional dish a perfect combination of "sea and mountain". The mixture between Baby Broad Beans, green asparagus and scallops is excellent, which together with the Peña de Baena Extra Virgin Olive Oil and Iberian ham, we obtain a well-known dish in a very original way and with a special touch.

1. Sauté the onion in EVOO PEÑA DE BAENA until golden brown.
2. Add the asparagus and let it stay "al dente".
3. To finish, we add the scallops previously browned in EVOO PEÑA DE BAENA.
4. Serve in a deep dish with the scallops on top and pour the diced Iberian ham on top at the last minute, so that its fat melts due to the effect of the heat, but does not exceed the taste of saltiness.

Recipe prepared by Puerta Sevilla, Taberna Restaurante Córdoba.