Scallops Wrapped in Parma Ham (“Saltimbocca”)

A splendid starter, discovered accidentally, as the best recipes often are. A chance purchase of these beautiful, spankingly fresh and large, meaty scallops at the farmers market; combined with a decadent glass of fizz, a great girlfriend and some creative foraging in the fridge. The result: a beautiful, salty sweet decadent but simple starter: scallops, wrapped in parma ham, with sage leaves and a Marsala wine sauce. The disorganised supper quickly became one of decadence and indulgence, and certainly one to be repeated.

Ingredients

Method

Ingredients

  • SERVES 2
  • 6 Scallops
  • 6 Pieces of Parma Ham
  • 6 Sage Leaves, halved
  • Salt & Pepper
  • 1 tablespoon Olive Oil
  • 100 ml Marsala Wine

Method

one. Wash the scallops under running cold water and then pat dry with kitchen towel. Place a sage leaf or sage leaf segment on top of each scallop and then wrap each in parma ham: enough to cover them in a little parcel.

two. Heat the olive oil in a frying pan on a medium-high heat. Add the scallops to the pan, season with a generous grind of salt and pepper and fry on both sides until cooked through (c.3-5 mins on each side). Then add the marsala wine. Let it bubble vigorously and reduce for a minute.

three. Serve the scallops with the jus poured over them.