Scallops with Asparagus and Parma Ham
Prep time: 10 mins | Cook time: 10 mins | Serves: 4
Crisp, crackling-like slices of Parma ham complement plump scallops and buttery asparagus in Gary Rhodes’ sophisticated starter
Crisp, crackling-like slices of Parma ham complement plump scallops and buttery asparagus in Gary Rhodes’ sophisticated starter
Ingredients:
- 16-20 asparagus
- 1 tbsp olive oil
- 4 slices parma ham
- 12 scallops, out of their shells
- 6 tbsp sour cream or crème fraîche
- 1 tsp butter, melted
- salt and black pepper
- (tarragon vinegar)
- (lemon or lime juice)
Instructions:
- Snap the woody end from each asparagus spear and discard. Tip the asparagus into a large pan of boiling salted water and cook for several minutes until tender. Drain and dunk in cold water, then season by lightly dusting with salt and pepper.
- Meanwhile, warm the olive oil in a large frying pan over a medium heat. Add the Parma ham slices to the pan and fry for a few minutes on both sides, until it becomes crisp, like crackling. Place the rashers to one side, keeping them warm.
- Season the scallops with salt and pepper, fry them in the hot pan over a high heat for 1-1½ minutes, until golden brown. Turn and repeat the same cooking time on the other side. (Alternatively, pan sear the scallops.)
- Spoon the sour cream onto a serving plate and brush the asparagus spears with butter, before laying them on top. Arrange the scallops over the asparagus, topping with the Parma ham crackling.
Drink with: Chablis
Cooks Tips: Lime or lemon juice can be added to the sour cream for a sharper citrus flavour. Whisk a few tsp of tarragon vinegar into a few tbsp of olive oil for an instant dressing to spoon over.
