Rice with scallops and crispy Iberian ham. A recipe to surprise your partner or friends at Christmas

Ingredients

• 300g of SOS round rice
• 8 Pacific scallops (you could also use queen scallops or small scallops)
• 100g of thinly sliced ​​Iberian ham
• 1 head of garlic
• 1 liter of mild fish stock
• 1/2 onion
• 50 ml of dry white wine
• 60 ml of extra virgin olive oil
• A pinch of fine salt (to each household's taste)
• 1 g of freshly ground black pepper (to each household's taste)

There are dishes that sneak onto party tables without raising their voices, but end up being the most remembered.

They don't require elaborate techniques or complicated preparations, just good ingredients and a little organization in the kitchen. This rice with scallops, crispy Iberian ham, and roasted garlic emulsion falls perfectly into that category: elegant, flavorful, and much easier than it first appears. In short, a dish that will win you over.

The great thing about this dish is that it tastes like it came from a restaurant, but you can cook it at home without breaking a sweat. The trick is to respect the rice cooking times, use a good quality short-grain rice, and not overdo it with the seafood, which adds something but isn't the star.

Seafood rice is a classic at many Spanish celebrations, although each household adapts it according to their budget and what's on hand. Scallops, so closely linked to Galicia and the Camino de Santiago, have been gaining popularity in festive recipes thanks to their delicate flavor and texture.

Iberian ham, while it might seem surprising paired with seafood, provides a salty contrast that makes the combination work better than expected. And if you enjoy rice dishes with a special touch, on the blog you'll find recipes like lobster rice, ideal for large celebrations; black rice with cuttlefish and clams, a classic that never disappoints; or creamy mushroom and Parmesan rice, perfect for those who prefer fish-free options.

I've included the links so you have them handy, and whenever you're ready, we can continue with this step-by-step guide, which is already starting to feel like a party. Homemade recipe for rice with scallops and Iberian ham, step by step.

Step-by-step preparation

• We start by preparing the roasted garlic emulsion. We cut off the top of the head of garlic, drizzle it with a little oil, and wrap it in aluminum foil.
• We roast it in the oven at 180°C for about 35 minutes, until the cloves are soft and golden. We take it out, let it cool slightly, and squeeze the roasted garlic cloves as if making a cream.
• We separate the meat from the Pacific scallops and discard the coral. We store it in the refrigerator.
• We cut the ham into thin strips and set aside. We peel and chop the onion.
• When the garlic is ready, we take it out, let it cool slightly, and squeeze the roasted garlic as if it were a cream.
• We heat the fish stock over a low heat and keep it warm throughout the process. This helps the rice cook evenly and prevents it from stopping.
• Gently sauté the onion in a large saucepan with some of the olive oil over medium heat, taking your time. The goal is for it to become translucent and sweet, not browned.
• Add the rice to the pan and stir for a minute to ensure it's well coated with the oil and the sofrito. At this point, add the white wine and let the alcohol evaporate, stirring gently.
• We gradually add the hot broth, stirring occasionally.
• While the rice is cooking, sear the scallops in a very hot pan with a few drops of oil. Cook them for just one minute on each side, enough so they are golden brown on the outside and juicy on the inside. Set aside.
• In the same pan, without adding fat, we brown the Iberian ham until it is crispy.
• When the rice is cooked to your liking, creamy but loose, add the roasted garlic cream and mix well to combine.
• We serve the rice immediately, placing the scallops on top and distributing the crispy ham just before bringing it to the table.
• This rice works very well as a main course, accompanied by a simple green salad and a dry white wine.

Tips for a delicious rice dish with scallops and Iberian ham

• First of all, it's best to have everything ready, because the rice won't wait. If you can't find fresh scallops, you can use good quality frozen scallops, thoroughly thawed and dried before searing them.
• The broth should be mild so as not to mask the flavor of the seafood, and if you prefer a sweeter taste, simply add a little more broth at the end.
• In some coastal areas, similar rice dishes are prepared by substituting Pacific scallops (which are cheaper than regular scallops) with queen scallops or scallops, adapting to what the market offers that day.
• You can also replace the Iberian ham with crispy cured bacon if you're looking for a more pronounced flavor.
• Some people add a touch of butter at the end to make it even creamier, a nod to Italian risottos that doesn't sound out of place at all.

Some questions you may have. Answering your emails

It's common to wonder if this rice can be prepared in advance, and the answer is that it's not advisable, as the grain loses its texture when left to rest for too long. If you still want to make it that way, you can always use Brillante Sabroz round rice, which, being parboiled, keeps perfectly.

You also ask if bomba rice can be used, and it can, although it will need a little more broth and cooking time. Another common question is whether the roasted garlic can be omitted; it can, but you would lose that smooth, well-rounded touch that balances the dish.

Last revision: September 4, 2026

We've worked 2 hours and 35 minutes to bring you this recipe. How is that calculated?

45 minutes cooking, 30 minutes taking and editing photos, 45 minutes writing, and 35 minutes organizing and publishing everything on the website and social media. 😊 Not counting the time we spend researching how to make the best recipe, buying the ingredients, eating it (and making it again if it wasn't perfect), reading your comments, and answering your questions.

Categories: Cooking Recipes, Seafood Recipes, Rice Recipes, Seafood Rice Recipes, Christmas Recipes, Fish and Seafood Recipes, Recipes for Every Occasion