This recipe works well as an appetizer or small plate for four. Courtesy of Spanish Gardens Cafe, 80925 Overseas Highway, Islamorada. Call 664-3999 for more information.</p><p><b>Ingredients:</b></p><p><li> 4 sea scallops</p><p><li> 2 tbsp onion chopped</p><p><li> 2 tbsp Italian parsley</p><p><li> Pinch of saffron </p><p><li> Splash of fish broth</p><p><li> Splash of sherry fino wine</p><p><li> 2 tbsp diced Jamon Serrano </p><p><li> 2 Tbsp extra virgin olive oil</p><p><li> 6 clams</p><p><b>Directions:</b></p><p>Sprinkle scallops with sea salt 5 to 10 minutes before cooking, set aside. This will bring brine out of the scallops. Heat pan over medium heat. Add olive oil. Add onions and parsley and heat until onions are wilted. Add saffron threads and scallops. Cook at medium 2 to 3 minutes. Add fish broth, clams, sherry, Jamon-Serrano, and cook a few more seconds to reduce liquid. Serve with slices of rustic bread.</p><p><i>Variation: Use Florida lobster meat. Add to the onion a tablespoon of chopped garlic and a dry Caribbean chile (bird pepper) and follow instructions above.</i>