Caramelised scallops with Ibérico ham and butternut squash purée

Sweet, succulent scallops are always a treat, but when paired with an exemplary Spanish cured ham they really shine.

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For the squash purée

For the scallops

To serve

  • 4 slices of Ibérico ham
  • 50g/1¾oz whole almonds, toasted and roughly chopped