Instructions

• Make four 1/4 inch (8 mm) slices of the meatball
• Have the creamed green pea mixture  and the iberico ham handy
• Clean the scallops after a 2 minute immersion in simmering water. Deb them dry
• Then in a skillet at low-medium fire, add the butter and fry the scallops on both sides light brown. Also add the slices of the minced meat ball and the iberico ham. Fry lightly on both sides too
• Right before serving: make a base of the cream of greenpeas, place the meat ball slice on top or next to it, position the scallop on top of that and cover with a small piece of the fried iberico ham