DELICIOUS Parma Ham is a completely natural food with nothing added except salt. Making a Parma Ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour.
Parma Ham, Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma. The air in the Parmesan hills is unique, dry and sweet-smelling with breezes from the Apennine mountains, creating perfect environmental conditions for a natural “drying” of the hams.
Scallops wrapped in Parma Ham with Marsala and sage
WHAT YOU NEED
200g (7oz) long grain rice
Finely grated zest of 1 lemon
Some vegetable stock
12 scallops
12 small fresh sage leaves
6 slices Parma Ham, cut in half
25g (1oz) butter
3 tbsp Marsala
2 tbsp fresh herbs (chives, parsley, thyme, etc),
Salt and freshly ground black pepper
WHAT TO DO
Put the rice on to cook in plenty of boiling water, adding the lemon zest and one teaspoon stock powder to flavour it. Cook until tender – about 12 minutes
Meanwhile, place a sage leaf on top of each scallop and wrap half a slice of Parma Ham around each one. Heat the butter in a frying pan and add the Parma Ham-wrapped scallops, cooking them for about two minutes before turning them over to cook the other side. Add the Marsala, a splash of stock. Simmer for two or three minutes to reduce the liquid a little
Drain the cooked rice and stir through the chopped herbs. Serve with the scallops, along with the cooking juices
Cook’s tips: Take care that you don’t overcook the scallops – too long and they will be tough. For a smart starter, just serve the scallops without the rice, garnished with a few rocket leaves or watercress
