Whitby Queen Scallops - Deliciouslyorkshire
Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.
Yield
8 servingsPrep
8 minCook
2 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 40 | whole |
scallops
In the half shell, cleaned and skirt removed (if unsure ask your fishmonger to help) |
*
|
| 2 | slices |
cured ham
thinly sliced |
* |
| 25 | grams |
Parmesan cheese
Grated |
|
| 200 | millilitres |
basil pesto
Fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+1 | whole |
scallops
In the half shell, cleaned and skirt removed (if unsure ask your fishmonger to help) |
*
|
| 2 | slices |
cured ham
thinly sliced |
* |
| 25 | grams |
Parmesan cheese
Grated |
|
| 2E+2 | millilitres |
basil pesto
Fresh |
*
|
Directions
For the Scallops ham use Whitby bay scallops, or equivalent bay bred scallops.
For the cured ham use sleights ham, or parma ham if you cannot find it.
Pre heat your grill to full.
Place a little of each of the ham, pesto and parmesan on each of the scallops in the shell.
Place under the hot grill and cook for two minutes only until the ham starts to crisp and the parmesan starts to melt.
Serve straight away scattered with baby herbs.
