Serve with a white Burgundy such as Meursault or Viré-Clessé
400g long-grain rice
finely grated zest of 2 lemons
2 teaspoons vegetable stock powder, plus an extra pinch
24 small fresh sage leaves
12 slices Parma Ham, cut in half
6 tablespoons Marsala
4 tablespoons fresh herbs (chives, parsley, thyme, etc.), chopped
salt and freshly ground black pepper
- Put the rice on to cook in plenty of boiling water, adding the lemon
zest and one teaspoon of stock powder to flavour it. Cook until tender –
about 12 minutes.
- Meanwhile, place a sage leaf on top of each scallop and wrap half a
slice of Parma Ham around each one. Heat the butter in a frying pan and
add the Parma Ham-wrapped scallops, cooking them for about two minutes
before turning them over to cook the other side.
- Add the Marsala, four tablespoons of hot water and the pinch of
stock powder. Simmer for two or three minutes to reduce the liquid a
little. Season to taste.
- Drain the cooked rice and stir through the chopped herbs. Serve with the scallops, along with the cooking juices.