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Lemon scallops and Parma ham

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Lemon scallops and Parma ham

10 minutes

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Lemon scallops and Parma ham

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

1 Woolworths ciabatta, sliced
30 g butter
2 t oil
600 g Woolworths frozen scallops, thawed
1 x 70 g packet Parma ham
Sea salt and freshly ground black pepper, to taste
2 lemons
20 g fresh Italian parsley, chopped

Method

Heat a large pan. Butter the ciabatta and toast until golden on both sides.

Heat the oil in a separate pan. Quickly sear the scallops over a high heat, then tear in the Parma ham.

Season and add the juice of 1 lemon. Deglaze the pan with a little butter and sprinkle with the parsley.

Serve immediately with the toasted ciabatta and lemon wedges.

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