Simple Seafood: Scallops with Hazelnut Pesto and Parma Ham

Prep time: 5 minutes Skill level: Easy Peasy Recipe by: Rob Green

One of the quickest recipes to prepare, and traditionally Italian in flavour, this scallop dish looks stunning. Fresh, creamy and succulent scallops matched with salty parmesan and parma ham.

Rob Scallops 770X600

The method

For the pesto:

  • Heat a small frying pan over a low heat. Cook the hazelnuts until dark brown without burning, shaking occasionally.
  • Put into a food processor with half of the parmesan, basil, olive oil and garlic and process until smooth, then season with salt and pepper to taste.
  • Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks

Cooking the scallops:

  • After cleaning and rinsing the scallops, pat dry with kitchen roll and place one into a cleaned shell.
  • Top with a little pesto, York or Parma ham and a sprinkle of the remaining grated parmesan.
  • Repeat until all the shells are filled.
  • Place on a baking tray and cook under a hot grill for 2 mins until the scallops are just cooked, the ham crispy and the cheese bubbling.
  • Garnish with a little chervil or baby herb shoots