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Parma Ham-wrapped scallops

Parma Ham-wrapped scallops, with marsala and sage
  • 1

    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.

  • 2

    Meanwhile, 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 Parma ham-wrapped scallops, cooking them for about two minutes before turning them over to cook the other side.

  • 4

    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.

  • 5

    Drain the cooked rice and stir through the chopped herbs. Serve with the scallops, along with the cooking juices.


  • It’s ready!

The perfect

combination

Oenology

Discover it MEURSAULT

Served with a White Bourgogne. Meursault or Viré-Clessé. 

Tasting tip

Discover the aromas of MEURSAULT

  • Serves4 people
  • Preparation time15 min

Ingredients

400g long-grain rice
Finely grated zest of 2 lemons
2 teaspoons vegetable stock powder, plus an extra pinch
24 small fresh sage leaves
24 scallops
12 slices Parma ham, cut in half
50g butter
6 tablespoons Marsala
4 tablespoons fresh herbs (chives,parsley, thyme, etc.), chopped
Salt and freshly ground black pepper

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{climat Vignoble Bourgogne Patrimoine Mondial}