Bayonne Ham-Wrapped Grilled Scallops with Horseradish Cream

Sponsored Post: #EnjoyItsFromEurope This post is brought to you by Jambon de Bayonne aka Bayonne Ham, the melt-in-your-mouth charcuterie from Europe. You’ve probably tried cured ham before, but have you had French Bayonne ham? Be sure to enter for a chance to win Bayonne ham here.
Grilled Scallops Wrapped in Bayonne Ham with Horseradish Cream is the perfect appetizer for summer! The recipe is really simple to make and only requires 5 main ingredients.

Scallops wrapped in bacon, also known as Angels on Horseback, are an American classic. When I had a catering company, they almost always found their way onto party menus because they’re always such a hit.

I’ve taken that concept and made it simpler, more summery and even more delicious with the help of Jambon de Bayonne, or Bayonne Ham. It’s a cured French ham, similar to Italian Prosciutto or Spanish Jamon, which you’ve probably had before. It’s made from top-quality, whole, fresh hams that are rubbed with a thick layer of special rock salt from the Adour river basin in France and take an average of 10-12 months to cure. It has a salty, full flavor and is perfect for stuffing into sandwiches and piling onto charcuterie boards.

Cooking scallops wrapped in bacon can be a challenge because the scallops cook very quickly, while the bacon takes much longer to become nice and crisp. I can’t tell you how many times I’ve had a bacon wrapped scallop at a party only to be disappointed by either one of two scenarios: Either the bacon is perfectly crisp, but the scallop is cooked to a rubbery death, OR the scallop is perfectly seared and succulent, but the bacon is undercooked, flaccid and fatty. I’m not sure which one is worse.

Wrapping the scallops in Bayonne Ham solves all of these problems since the ham doesn’t need to be cooked at all – it’s already cured! That way you can just flash them on the grill until the scallops are caramelized on the outside and perfectly cooked inside. The Bayonne Ham will get a bit charred and crisp on the edges, but still retain its delightfully chewy texture in the center. It is SO good.

The buttery, sweet scallops paired with the salty, funky Bayonne Ham is a knock-out flavor combination that you have to try! If you’re already a fan of scallops wrapped in bacon, I’m certain you’ll like these even better. I serve them with a simple horseradish cream sauce that couldn’t be easier to make, and it takes them to a whole other level.

Serve this recipe at your next summer gathering and watch them disappear faster than you can say Jambon de Bayonne!

Be sure to enter for a chance to win Bayonne ham here.

Bayonne Ham-Wrapped Grilled Scallops with Horseradish Cream
Recipe Type: Main
Serves: 6 to 8 appetizer servings
  • 1 lb dry sea scallops, 10/ct or larger *
  • ¼ lb Bayonne Ham, thinly sliced
  • toothpicks or wooden skewers, soaked in water for 30 minutes
  • olive oil for drizzling
  • salt and pepper, to taste
  • 1½ cups sour cream
  • ¼ cup prepared horseradish
  • chopped chives, parsley or any other herb to garnish (optional)
  1. Clean the scallops of any sand or shell debris by giving them a quick rinse under cold water. Remove the tough side muscle if needed, then pat them very dry with paper towels.
  2. Wrap each scallop around the outside with a slice of Bayonne Ham, then use a toothpick or skewer to secure it in place.
  3. Once all the scallops have been wrapped, rub them on all sides with olive oil, then season lightly with salt and pepper.
  4. Keep the scallops wrapped and chilled until ready to grill. They can be prepared up to 24 hours in advance.
  5. Make the horseradish sauce by whisking together the sour cream and horseradish until smooth. Season with salt and pepper to taste, then cover and keep refrigerated until ready to serve. Sauce can be made up to 3 days ahead.
  6. Preheat a grill to high, then give it a good scrub with a grill brush and rub the grates with oil to prevent sticking.
  7. Make sure the grill is piping hot, then grill the Bayonne Ham wrapped scallops for about 1-2 minutes on each side (depending on size), or until they have nice grill marks. Be careful not to overcook – it’s better to pull them off while they’re still a bit underdone inside as they will continue cooking as they sit.
  8. Serve immediately with horseradish sauce on the side. Garnish with chopped herbs if desired.
*Always look for “dry” sea scallops, which means they haven’t been treated with a chemical solution.

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