PREPARATION

1.  Remove the side muscles from the scallops and pat them dry with kitchen paper.

2.  Cut the Serrano ham slices lengthwise in half and wrap them around the scallops.

3.  Purée one half of the red pepper and cut the other half into thin strips (julienne). Mix the puréed pepper into the mayonnaise and season with pepper, salt and optionally a little paprika powder.

4.  Wash the lettuce, remove the hard stems and divide it between the bowls.

5.  Fry the scallops until golden brown on all sides while keeping the centre slightly rare.

6.  Place the scallops on the lettuce and garnish with the mayonnaise, julienne strips of pepper and cherry tomatoes.