Basil Oil: Blanch the Basil leaves for 25 seconds in boiling salted water. Refresh in iced water and drain. Place the basil and 100ml olive oil in the blender and blend for 30 seconds. Push the mix through a fine sieve and set aside the oil, keeping it refrigerated
Serrano Ham: Preheat the oven to 180C. Place the Ham slices flat on a sheet of non-stick baking paper on an oven tray making sure the slices are not overlapping. Place another sheet on the ham and place another tray on top. Dry the ham in the oven for approx. 15 mins, until crisp, set aside.
The Scallops: Dry the scallops and season with salt. Heat a non-stick frying pan on medium heat, add the remaining olive oil, add the scallops. Do not shake the pan, move the scallops in the pan with a spoon ensuring they sear all over. Drain onto kitchen paper.
To serve: Drizzle basil oil on warm plate in zigzag fashion, arrange the scallops on top and garnish with crisps of the Serrano. Serve immediately.
(Picture: Aperitif Dinatoire Ltd.)