Put the rice on to cook in plenty of boiling water, adding the lemon zest and one teaspoon of 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, four tablespoons of hot water and the pinch of stock powder. Simmer for two or three minutes to reduce the liquid a little. Season to taste.
Drain the cooked rice and stir through the chopped herbs. Serve with the scallops, along with the cooking juices.
Served with a White Bourgogne. Meursault or Viré-Clessé.
400g long-grain rice
Finely grated zest of 2 lemons
2 teaspoons vegetable stock powder, plus an extra pinch
24 small fresh sage leaves
12 slices Parma ham, cut in half
6 tablespoons Marsala
4 tablespoons fresh herbs (chives,parsley, thyme, etc.), chopped
Salt and freshly ground black pepper