Parma-wrapped scallops with Marsala and sage
recipe
Parma-wrapped scallops with Marsala and sage
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Scallops taste great wrapped in Parma Ham and cooked with Marsala - they are an absolute treat! Serve them with a lemon herb rice.
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
Directions
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- 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 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
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