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Sea Scallops with Parma Ham and Organic Balsamic Vinegar

Blog e Ricette

This is a sea scallop recipe by Chef Roberto Carcangiu. Combining scallops with cured meat is a widespread tradition, bacon is a common accompaniment, but in Italy we use Parma ham. Try it out! Don’t forget the Balsamic Vinegar!

Ingredients for 4 portions:

  • 12 pezzi Scallops
  • 2 g Fresh Thyme
  • 40 g Parma Ham
  • 20 g Aromatic breading
  • 10 g Organic Balsamic Vinegar of Modena
  • 10 g Extra virgin olive oil
  • 30 g Mixed green salad
  • 20 g Fresh spinach
  • 20 g Fresh Rucola / rocket salad
  • 20 g Sun dried tomatoes in olive oil
  • 10 g Peeled hazelnuts
  • 4 g Fresh Marjoram (small bunch)
  • 10 g Fresh Watercress (small bunch)


  1. Clean the scallops, remove the corals, pass them in the aromatic breading.
  2. Wrap scallops in ham, roll in food foil and cook at 56°C.
  3. Cook the corals on a pan with a drop of oil just to warm them up, remove them and cook the mixed salad in the same pan.
  4. Toast the hazelnuts.
  5. Mash fresh herbs with a drizzle of oil and hazelnuts.
  6. Layer the salad pesto, the scallops, the semi-dry tomatos, marjoram and balsamic vinegar on the plate and serve.

Buon Appetito!

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