Lemon scallops and Parma ham

Lemon scallops and Parma ham

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  • 6 to 8
  • Easy
  • 5 minutes
  • 10 minutes
  • Ken Forrester FMC Chenin Blanc 2016


  • 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

Cooking Instructions

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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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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