Parma Ham-Wrapped Scallops with Marsala and Sage

7 months ago 28th Nov 10:08

Scallops taste fantastic wrapped in Parma Ham and cooked with Marsala – this is a very impressive dish! Surprisingly easy to make, it’s even more delicious when served with lemon and herb rice. Place a sage leaf on top of each scallop, wrapping each in half a slice of Parma Ham. Fry them in butter and add Marsala. After draining the rice, stir in freshly chopped herbs – why not try chives, parsley and thyme? Serve with the scallops for a fantastic meal.

Delicious Parma Ham is a completely natural food with nothing added except salt. Making a Parma Ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour.

Parma Ham, Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma. The air in the Parmesan hills is unique, dry and sweet-smelling with breezes from the Apennine mountains, creating perfect environmental conditions for a natural “drying” of the hams.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark.