Open and clean scallops by inserting a knife tip between the shells and severing the hinge. Then pry the shells open. Cut the scallops free of the top, flat shell and discard it. Scoop the scallop out of the shell and cut away and discard the mantle (the rim) and the black section. The remaining white muscle and coral are both edible. Rinse in running water. The scallops are now ready for cooking. Save the shells to cook and serve the scallops in.

Heat olive oil in frying pan and sauté onion, garlic, chilli and jamon until the onion is soft (approximately 5 minutes). Add wine, paprika, artichoke, chopped coriander, salt and pepper. Cool slightly then mix in breadcrumbs and softened butter.

Place scallops back in shells and spoon a little of the mixture on top. Place under pre-heated grill until the tops are golden brown and the scallops are bubbling in shell (approximately about 8 minutes).

Serve immediately with a little coriander leaf on top.