Scallops with Parmaham

Scallops are unfortunately quite expensive in The Netherlands, but for this starter you can simply serve one or two per person. You can slice them horizontally to give them impression that you used more scallops, but be careful on cooking them, as they can turn rubbery quickly.
For a starter, dishes don’t get much simpler than this. The parmaham and scallops work really well together, and the seaweed salad brings a lovely umami flavour to the dish. I bought the seaweed salad pre-made, as seaweed is impossible to find in The Netherlands, but some fish stores stock the ready made salads.

Ingredients:

  • 8 scallops (assuming you serve 2 per person)
  • 4 slices of parmaham
  • 100gr seaweed salad.

Recipe:

Slice the parmaham in strips and bake them in a dry frying pan until crisp. Take the slices from the pan.

Melt a small knob of butter in the pan. Heat the butter well before adding the scallops. Bake the scallops for a minute on each side. You want the scallops to be nicely brown on the outside, so keep the flame high, but the center should be lovely and translucent.

Serve the scallops on the seaweed salad and sprinkle the crispy strips of parmaham over the top. Serve immediately.

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