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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This truly luxurious dish combines pan-fried scallops and crispy Parma ham, a great combination of textures and flavours. Ingredients:
3 ounces unsalted butter |
2 slices of granary bread, diced |
8 ounces mixed baby greens |
18 fresh scallops, shelled |
12 slices parma ham, roughly shredded |
2 tablespoons walnut oil |
2 tablespoons white wine vinegar |
3/4 cup sunflower oil |
1 garlic clove, finely chopped |
1 shallot, finely chopped |
1 teaspoon english mustard |
salt and pepper |
2 tablespoons chopped chives |
Directions:
1. Heat 1 oz butter in a large, heavy, non-stick frying pan.
2. Add the bread and fry until brown and crispy making croutons.
3. Drain the croutons on kitchen paper.
4. Spread the salad leaves out on a serving platter.
5. Add 1 oz butter to the frying pan. Fry the scallops for 1-2 minutes on each side till just cooked.
6. Transfer the scallops to the salad leaf platter.
7. Heat 1 oz butter in the same pan.
8. Fry the Parma ham until crispy, 2-3 minutes. Add the croutons and fry for a further 2 minutes.
9. Sprinkle the Parma ham shreds and croutons over the scallops and salad.
10. Meanwhile in a saucepan heat together the walnut oil, sunflower oil, garlic, shallot and mustard, cooking for 5 minutes.
11. Season with salt and freshly ground pepper. Pour over the scallop salad.
12. Sprinkle over the chopped chives and serve.
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