Parma Ham-Wrapped Scallops with Marsala and Sage

Parma Scallops

Serves 2


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


  • 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 tips: 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


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