Start this dish with the Pata Negra. Put the slices on a baking sheet and let dry in an oven at 140°F (60°C) for 3 hours. Then make a mixture of breadcrumbs, a pressed clove of garlic, a dash of olive oil and salt and pepper for the crust on the scallops. Also add some lemon thyme leaves. Now fry the scallops in hot olive oil after seasoning in advance with pepper and salt. Coat the scallops thickly with the seasoned breadcrumbs and put in the oven for some more minutes at 355°F (180°C) until you get a deliciously crispy crust.
Continue by shredding the shallots and stewing them in butter together with the fresh young spinach leaves. Place the scallops on the spinach and finish with the butter and lime sauce. The sauce is made of molten butter and lime juice seasoned with salt and pepper. Finish the dish with the dry-cured Pata Negra ham.