Parma Ham-wrapped scallops with Marsala and sage recipe Recipes by Qin Xie - 09/04/201119/05/2020 Recipe from Discover the Origin with Matt Tebbutt Serve with a white Burgundy such as Meursault or Viré-Clessé Serves 4 Ingredients: 400g long-grain rice finely grated zest of 2 lemons 2 teaspoons vegetable stock powder, plus an extra pinch 24 small fresh sage leaves 24 scallops 12 slices Parma Ham, cut in half 50g butter 6 tablespoons Marsala 4 tablespoons fresh herbs (chives, parsley, thyme, etc.), chopped salt and freshly ground black pepper Method: 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.