Recipes | Parma Ham with seared scallips and gremolata

Recipes | Parma Ham with seared scallips and gremolata

Makes 6

  • 6 scallops in their shell
  • 6 slices of Parma Ham
  • 2 tbsp roughly chopped pine nuts
  • 2 tbsp roughly chopped pistachios
  • Salt and pepper

Gremolata:

  • Finely grated zest of 1 lemon
  • 1 garlic clove, crushed
  • 4 tbsp finely chopped flat parsley
  • 3 tbsp olive oil

Directions

Mix together all the ingredients for the gremolata and season to taste.
Season the scallops and cook on the griddle for 3 minutes a side.
Slice each scallop in half and place in a scallop shell, spoon over a little gremolata and then top with pine nuts and pistachios.
Finish with a slice of Parma Ham.

Consorzio del Prosciutto di Parma
 
Consorzio del Prosciutto di Parma - Largo Calamandrei, 1/A - 43100 Parma - Italy - Phone: 0521.246211 - Fax 0521 243983
© 2025 C.C.I.A.A. DI PARMA NUM. ISCRIZ. REG. IMPRESE, P.IVA e C.F. 00252820345 - REA: PR-91486. Tutti i diritti riservati.
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