Scallops with Xagarno, Bayonne ham shavings Recipe
Scallops with Xagarno, Bayonne ham shavings
Flavors of Basque Country
Total time: less than 15 minutes

Preparation time: 5 minutes
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

For an authentic touch, use Bayonne salt. A secret of gourmets in France's southwest, Bayonne salt brings out the flavors and generosity of regional products. Naturally white and pure, this salt opens the way to new "terroir" taste experiences.

Unique culinary properties of Bayonne salt:

  •  Crunchy with a powerful long-lasting flavor. It melts slowly and is ideal for cooking on a plancha. 
  •  Sharp, so it "cuts" and penetrates meat to salt right to the center. It's the king when salting foods as well as preparing pickles.
  •  Dry, so it sticks perfectly to fresh products and simmered dishes. Ideal in salt grinders. 
  •  These transparent table crystals can be an everyday indulgence.  
For 4 servings

- 24 medium-sized giant scallops
- Olive oil
- 4 thin slices of Bayonne Ham, cut into triangles
- 50 ml (3 tbsp.) vinegar
- 1 glass of Basque cider (Xagarno)
- 1 shallot, chopped
- 100 g (6 tbsp.) butter
- 1 glass of light cream
- A pinch of Espelette Chili chili
  1. Reduce the Xagarno to 1/3 ; add the cream, butter and a pinch of salt. 
  2. In a non-stick skillet, brown the scallops in olive oil on one side only. 
  3. Deglaze with the vinegar. 
  4. Sauté the Bayonne ham, cut into triangles. 


  1. Place 6 scallops in a wide-rimmed soup bowl. 
  2. Finish with a ribbon of sauce. Garnish with shavings of Bayonne ham and a pinch of chili powder. 

An original recipe form Jean-Claude Tellechea. Photo credit: AAPrA – Région Aquitaine.

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