Traditional Scottish Recipes
- Scallops Wrapped in Parma Ham with Stuffing

This scallops recipe is by Head Chef Gillian McKendrick at the Two Fat Ladies Restaurant in Glasgow. The stuffing is sausage meat with thyme, sage and apple. It is a relatively simple recipe, ideal for those not too confident of cooking with seafood.

5 Scallops
Parma Ham (for three of the scallops)

1 pound (500g = two cups) of sausage meat
Two ounces (50 grams = one cup) of breadcrumbs
8 sprigs of sage
1 egg
1 apple

Sauce (Red wine reduction with shallots)
17.5 UK fluid ounces (500ml = 1 US pint = 2 cups) of red wine
1.75 ounces (50 grams = quarter cup) of brown sugar
2 Banana shallots
Teaspoon beef stock
Salt (preferably sea salt)

For the stuffing: add all the ingredients in a bowl – mix it up, roll it out. Two bits of cling film, wrapped in a sausage shape, and then tin foil. Put a bit of water underneath so it doesn’t burn. Put it in the oven 180°C for ten minutes.
For the red wine reduction: Put the wine in a pan and when it starts to boil, add sugar to make the syrup, add the beef stock and also a couple of sprigs of thyme.
Fry off two banana shallots in a frying pan, thinly sliced. Strain your stock into the pan – that will be your sauce. Set that aside.
Scallops: Wrap three scallops in Parma ham. Take all five scallops and cook them off in a really hot pan. Add a bit of oil and sea salt. Put the scallops in the oven and turn them over for no more than 1 minute at 200°C. Bring them out.
Bring out the stuffing to let it cool.
To serve, slice up the sausage meat in a diagonal. Place the meat in the centre of the plate. Drizzle the sauce on the plate. Place the 3 scallops with Parma ham in a triangular shape in the centre of the plate and place the scallops that are not wrapped opposite each other. Garnish with a sprig of thyme.

Return to the Index of Traditional Scottish Recipes

Where else would you like to go in Scotland?

Separator line