Scallops taste great wrapped in Parma Ham and cooked with Marsala – they are an absolute treat! Serve them with a lemon herb rice. Serves 2 Ingredients 200g (7oz) long grain rice Finely grated zest of 1 lemon 1 tsp vegetable stock powder, plus an extra pinch 12 scallops 12 small fresh sage leaves 6 slices Parma Ham, cut in half 25g (1oz) butter 3 tbsp Marsala 2 tbsp fresh herbs (chives, parsley, thyme, etc), chopped Salt and freshly ground black pepper
Cooking Instructions • Put the rice on to cook in plenty of boiling water, adding the lemon zest and one teaspoon stock powder to flavour it. Cook until tender – about 12 minutes • Meanwhile, place a sage leaf on top of each scallop and wrap half a slice of Parma Ham around each one • Heat the butter in a frying pan and add the Parma Ham-wrapped scallops, cooking them for about two minutes before turning them over to cook the other side. Add the Marsala, two tablespoons of hot water and the pinch of stock powder. Simmer for two or three minutes to reduce the liquid a little • Drain the cooked rice and stir through the chopped herbs. Serve with the scallops, along with the cooking juices Cook’s tip: Take care that you don’t overcook the scallops – too long and they will be tough. For a smart starter, just serve the scallops without the rice, garnished with a few rocket leaves or watercress. Recipe courtesy of the Parma Ham Consortium