Makes 6

6 scallops in their shell

6 slices of Parma Ham

2 tbsp roughly chopped pine nuts

2 tbsp roughly chopped pistachios

Salt and pepper

Parma Ham, Seared Scallops and Gremolata

Parma Ham, Seared Scallops and Gremolata

• Mix together all the ingredients for the gremolata and season to taste

• Season the scallops and cook on the griddle for 3 minutes a side

• Slice each scallop in half and place in a scallop shell, spoon over a little gremolata and then top with pine nuts and pistachios

• Finish with a slice of Parma Ham

These scallops served in their shell, with Parma Ham are a wonderful starter, and add a touch of occasion to any meal.

Mix together the fresh lemon zest, crushed garlic, parsley and olive oil to make the gremolata. Season the scallops, and gently cook on a griddle for three minutes on each side, being careful not to shake the pan.

Once cooked, slice the scallops in half, and place back in the scallop shell. To finish, add the zesty gremolata, Parma Ham, and top with crunchy pine nuts and chopped pistachios.

Parma Ham with Seared scallops and gremolata

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

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