The recipe we are sharing today was inspired by this beauty, which was our signature dish in the first year of the business- it was picked up by many magazines, blogs and most importantly, enjoyed by many of our students.

Serves 4:

Ingredients

50g grated parmesan
360g frozen peas
Sprig of mint
130ml water
4 slices of Parma ham
4 scallops
Parma ham crisp

Heat the oven to 190°C
Grease your baking sheet and a round cookie cutter
Fold the ham in half, lengthways, and wrap the ham around the cutter
Bake in the top of the oven for 13-15 minutes, until golden and set in the round shape
Remove the upper baking sheet and leave to cool
NOTE – The ham will be limp straight from the oven, but will crisp up as it cools

Pea and Parmesan Puree

Add the water to the pan and bring to the boil
Once boiling add the peas and parmesan and stir until they are covered as much as possible
Cook for one minute, remove from the heat and tip immediately into a blender with the mint
Blend until thick and smooth, then season to taste with salt and pepper
Keep warm or reheat (on a low heat, taking care not to boil) for service
NOTE – A handheld will do, but a free-standing blender will produce a smoother and more even puree. Sieving the puree is not recommended since too much flavour would be lost

Scallops

Whilst the black pudding is in the oven, pour a ‘film’ of olive oil into a pan and bring to high heat (until the oil is almost smoking)
Season your scallops with salt and white pepper (black will do, but white is more delicate)
Place them into the hot oil, presentation side down (usually the larger side)
The objective is to caramelise the scallops, giving them a deep golden-brown colour
Approximate timing is 3 minutes, but do check and let the colour be your guide
Turn over, but do not caramelise the second sides, since this will overcook the scallops
Test with fingertips; the scallops should be firm but not rubbery, with a little bit of give
Just before you remove them from the heat, a squeeze of lemon juice is recommended
This will counteract the effects of the oil, whilst bringing out more of their fantastic flavour
NOTE – For extra indulgent luxury, try adding a knob of butter just before turning the scallops

Serve on warmed plates and enjoy!