This is less a recipe, more a pairing of top-quality ingredients. Try to get the largest, freshest scallops and the best quality jamón – ideally bellota pata negra.
Load and light your EGG and set for direct cooking with a Cast Iron Searing Grid or even better a Stainless Steel Grid in place with a Plancha on top. Set to 220°C.
Get the Plancha screaming hot (griddle-side up). Cook the scallops for approximately 3 minutes on each side until just cooked through.
Remove to a serving plate and drape the jamón over the still-hot scallops so that the fat just begins to melt. Season with salt and pepper and drizzle with olive oil and lemon juice.