Sometimes you do get something for nothing and that was certainly the case for me when I subscribed to the BBC Good Food Magazine and was sent a free copy of ‘Rick Stein’s Fish & Shellfish’ book. The book is filled with not only incredible recipes that I’m starting to replicate, but also has useful knowledge on various techniques surrounding fish and shellfish.
Many people, including myself at one point, are a little afraid to tackle fish, perhaps because it is more unforgiving as meat or because they just don’t have as much experience in the area. My attitude today is to just get stuck in and throw yourself in at the deep end.
Nobody is perfect right away and it takes me 2 or 3 attempts sometimes to cook something exactly the way I want it. If you expect perfection right away you’re going to be disappointed. Instead aim for the best you can do and know that it’s not going to turn out exactly like the photography.
This is a beautiful starter that allows you to enjoy the freshness of the scallops with the prosciutto, topped off with a rich and creamy parsley dressing.
2-3 Slices x Prosciutto (or Serrano Ham)
50g x Unsalted Butter
6 x Scallops (out of shell but with roe still attached)
Salt & Black Pepper
3 tbsp x Sherry Vinegar
1 tbsp x Chopped Parsley
- Arrange the salad leaves on 2 small plates.
- Generously rub the base of a medium-sized frying pan with the butter
- With the remaining butter, cut into 2cm cubes, place in a bowl and in the fridge to prevent it melting.
- Heat the frying pan on a medium heat and once the pan is hot and you can start to smell the butter, sear the prosciutto until lightly crisp (1-2 minutes). Remove and add to the plate on top of the leaves.
- Add the scallops to the pan in a clock-wise direction (so that you know the order in which to turn them over) and sear for 2 minutes on each side. Add salt and pepper to both sides whilst cooking. Arrange the scallops on top of the prosciutto and leaves.
- To make the dressing, temporarily remove the pan from the heat and add the vinegar, stir to scrape up the residue from the pan.
- Return the pan to the heat and add a tablespoon on warm water. Slowly whisk in a few cubes of butter at a time until dissolved and once all of the butter has been incorporated add the parsley. Season with a little pepper.
- Spoon the dressing over the plate and serve.