Parma ham wrapped scallops with Marsala and sage
Dazzle your date with this simple yet rather impressive looking scallop recipe – just double check they aren’t allergic to seafood first!
This classic combination of scallops wrapped in cured Parma ham and cooked in Marsala looks stylish, tastes delicious and is very easy to cook, so it’s a winning dish if you’ve suggested dinner at yours!
If you’ve never cooked scallops before, the only thing to bear in mind is that they can become chewy if they’re over-cooked, so get the rice ready first and quickly pan-fry the scallops just before serving. For a smart starter or a decadent light lunch, serve the scallops over a green salad and forget the rice.
Parma Ham Wrapped Scallops with Marsala and Sage
Ingredients to serve 2
200g (7oz) long grain rice
Finely grated zest and juice of 1 lemon
12 scallops
12 small fresh sage leaves
6 slices Parma ham, cut in half
25g (1oz) butter
3 tbsp Marsala
2 tbsp of chopped fresh herbs of your choice, such as chives, parsley or thyme
Salt and freshly ground black pepper
Method
1) Put the rice on to cook in plenty of boiling water, adding the lemon zest, lemon juice, a pinch of salt and plenty of freshly ground black pepper. Cook until it is tender but still has a bit of bite – usually around 10-12 minutes.
2) Drain the rice in a colander, saving the water it was cooked in. Place the water back in the saucepan and sit the colander of rice on top, covered with a tea-towel. Leave the hob on a very low heat and the rice will stay warm from the steam whilst you cook the scallops.
3) Season the scallops with a touch of salt and freshly ground black pepper. Place a sage leaf on top of each scallop and wrap half a slice of Parma ham around each one.
3) Heat the butter in a frying pan and add the scallops, cooking them for literally a minute on each side. Add the Marsala and two tablespoons of hot water and simmer for two minutes to reduce the liquid.
4) While the sauce is reducing plate up the rice, scattering the chopped herbs on top. Then dish up the scallops, pour over the cooking juices and buon appetito as the Italians say!
Tags: Recipes