……I got Garden Girl to marry me.
I cooked scallops wrapped in
ham, a dish which has, for the last seven(ish) years been a favourite and is still a bit of a treat on a Saturday night. Parma
As The Girl is working all weekend, I thought that tonight would be a good time to return to the reliable classic and to share it with blogland. I think it was originally a Jamie O recipe.
The ingredients needed are
Scallops, fresh or frozen, Tesco Finest frozen Canadian are great value and quality
Lemon Thyme leaves – a handful
Juice of a lemon
First job is remove the Thyme leaves from the stalks. Put aside half the leaves and add the remainder to a tablespoon or so of olive oil in a pestle and half the lemon juice – bash it up with the mortar.
Dip the scallops in the oil/thyme and roll up in a strip of ham and secure with a cocktail stick if needed. These can then be put in the fridge while you sample the vino or prepare the veg.
Total cooking time is around 5 minutes, add the scallops to a dry frying pan and cook on high for 2 to 3 minutes on either side, until the ham is crispy and the scallop is cooked through.
Remove from the pan. Throw the remaining thyme and lemon juice into the pan which will get all the good stuff off the pan and make a tasty liquor to pour over..
Tonight I have gone for sweet potato mash and soya beans
Give it a go, the sweetness of the scallops with the saltiness of the ham and the sharpness of the lemon is a cracking combo.