Although Parma ham would have been really tasty I used German Black Forest ham, it's similar in texture to Parma ham but has a darker colour and a smoky flavour. Well worth trying if you come across it, it tastes superb!
Scallops seem to be very in vogue at the moment, if you watch Masterchef you'll have noticed that every other dish has scallops in it, not to mention they're on every restaurant menu and in every supermarket too. I didn't understand what all the fuss was about until I tried one at a food show in Birmingham last year, they are possibly the most delicious seafoody thing I've ever eaten! I picked up some perfectly fresh and delicious looking scallops last week, unfortunately they weren't in their shells but you can't win them all.
I wanted to cook a main dish with my scallops rather than the usual starter, I wanted to incorporate ham into the dish too. It's a delicious combination. I settled on making a risotto -nothing fancy, just a basic risotto- stirring through some peppery rocket leaves and serving the fried scallops on top with some crisped up ham.Black forest ham
The risotto was really good way to serve scallops and the ham that I crisped up in a pan complimented the scallops perfectly. My scallop dish repertoire is extremely limited, I'd love some more ideas. How do you cook scallops?