Pan-fried scallop salad

This truly luxurious dish combines pan-fried scallops and crispy Parma ham, a great combination of textures and flavours
Pan-fried scallop salad
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 75 g unsalted butter
  • 2 slices granary bread, diced
  • 200g bag of mixed baby salad leaves
  • 18 fresh scallops, shelled
  • 12 slices of Parma ham
  • 2 tbsp walnut oil
  • 2 tbsp white wine vinegar
  • 175 ml sunflower oil
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 tsp English mustard
  • black pepper
  • 2 tbsp chopped chives


1. Heat 25g butter in a large, heavy, non-stick frying pan. Add the bread and fry until brown and crispy making croutons. Drain the croutons on kitchen paper.

2. Spread the salad leaves out on a serving platter. Add 25g butter to the frying pan. Fry the scallops for 1-2 minutes on each side till just cooked. Transfer the scallops to the salad leaf platter.

3. Heat 25g butter in the same pan. Fry the Parma ham until crispy, 2-3 minutes. Add the croutons and fry for a further 2 minutes. Sprinkle the Parma ham shreds and croutons over the scallops and salad.

4. Meanwhile in a saucepan heat together the walnut oil, white wine vinegar, sunflower oil, garlic, shallot and mustard, cooking for 5 minutes. Season with salt and freshly ground pepper. Pour over the scallop salad. Sprinkle over the chopped chives and serve.

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