Scallops with hazelnut pesto and parma ham
10 - 20 mins
Beginner
Servings
4
If soup isn't for you and you want to go all out with a show stopping starter then why not try something new this Christmas? These succulent scallops from Love Seafood are a real showstopper, perfectly paired with pesto and parma ham. Any extra pesto can also be stored in the fridge or freezer and makes a great addition to Boxing day scrambled eggs!
Check out Love Seafood for more seafood recipes.
Ingredients
6-8 fresh scallops, with shells for serving
50g hazelnuts
Handful of basil, chopped
50g Parmesan, finely grated
200ml olive oil, plus extra for storing
2 garlic cloves, crushed
25g sliced Parma ham
Instructions
Prepare the scallops, by washing and carefully removing from their shells. You can ask your local fishmonger to do this for you.
Heat a small frying pan over a low heat and toast the hazelnuts until dark brown without burning, shaking occasionally.
Put the hazelnuts into a food processor with half of the parmesan, the basil, olive oil and garlic and process until smooth, then season with salt and pepper to taste.
Clean and rinse the scallops, pat dry with kitchen roll and place one into a cleaned shell.
Top with a little pesto, Parma ham and a sprinkle of the remaining grated parmesan.
Repeat until all the shells are filled. Pre-heat the grill to high.
Place the scallops onto a baking tray and place under a the grill for 2 minutes until the scallops are just cooked, the ham crispy and the cheese bubbling.
Serve immediately. Simple supper in less than 5 minutes!
