Pan Fried King Scallops, Crispy Parma Ham and Quince Jelly

Prep time: 15 mins

Serves: 6 persons



18 x king scallops

12 x slices of Parma ham

1 x jar of quince jelly

Salt and pepper

Olive oil

50g x butter

2 x punnets pea shoots



  1. Place the Parma ham on a baking tray and cook in oven on 160°C for 10 minutes until crispy
  2. Meanwhile heat a large non-stick frying pan until smoking hot
  3. Pour in some olive oil and place the scallops into the pan
  4. Season with salt and pepper and fry for 1-2 minutes until golden brown
  5. Turn scallops over and cook for a further 1-2 minutes, add butter and take off the heat to rest
  6. Place 3 teaspoons of quince jelly onto a plate
  7. Place scallops on top of the jelly and then place the crispy Parma ham on top of each of the scallops
  8. Dress the pea shoots with olive oil and place on the plate around the scallops to garnish