Scallops with Asparagus and Parma Ham Crackling

Name: Scallops with Asparagus and Parma Ham Crackling
Yield: Serves Four as a Starter
Cuisine: United Kingdom
Ingredients: 6 tablespoons sour cream or crème fraîche; olive oil, for cooking; salt and pepper; 4 slices of Parma ham; 16-20 asparagus spears; 12 scallops, out of shell; a knob of butter

Preparation info

Serves
Four
as a Starter

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Ingredients

16-20 asparagus spears
salt and pepper
olive oil, for cooking
4 slices

Europe
United Kingdom
Dinner
Gluten-free
England

Method

Snap the woody end from each asparagus spear and discard, drop into a large pan of boiling salted water and cook for several minutes until tender. Drain and season with salt and pepper.
Meanwhile, warm the olive oil in a large frying pan over a medium heat. Put the Parma ham slices in the pan and fry for a few minutes on both sides until they have become crisp li