Scallops Wrapped in Parma Ham ,served On Its Own Spit with Chorizo,asparagus and Pea Salad

Name: Scallops Wrapped in Parma Ham ,served On Its Own Spit with Chorizo,asparagus and Pea Salad
Cook time: 10 min
Total time: 10 min
Cuisine: British
Ingredients: 4-5 Scallops. shelled. cleaned and dried; 4-5 slices prosciutto; 1 rosemary sprigs; 2OZ chorizo; 4 Asparagus spears; 2OZ fresh peas - or you could use frozen petit pois; 40Z frozen peas; 1 vanilla pod; 4FLOZ Fresh milk; 2OZ micro herbs; olive oil to saute

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Cook: 10 mins

British Main Course

Ingredients

4-5 Scallops. shelled. cleaned and dried
4-5 slices prosciutto
1 rosemary sprigs
2OZ chorizo
4 Asparagus spears
2OZ fresh peas - or you could use frozen petit pois
40Z frozen peas
1 vanilla pod
4FLOZ Fresh milk
2OZ micro herbs
olive oil to saute

Accompaniment

Sponsored

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Method

1
In a hot black or non stick pan, sear your seasoned scallops on both sides, add a little butter to caramelise.
Stand and then wrap each scallop in prosciutto or parma ham.
Place each scallop(4-5 per person) on a rosemary spit.
Place an a tray and sit under a grill or in an oven.
Using the same non stick pan quickly fry the chopped chorizo and chopped asparagus, add the fresh or frozen peas and a little olive oil, until nicely cooked al dente, season and set aside.
Boil the 4oz frozen peas until cooked and pass, add splash of cream and blend to make a puree.
On a plate place a line of puree, then on top of this the tossed warm salad, then place the kebab on top.
Leave while you make a fantastic looking vanilla foam....
Quickly boil the milk with the split and seeded vanilla, then with a hand blender whisk rapidly to form a foam..
Place the plate under the grill or in oven to heat fully, then spoon on vanilla foam... sprinkle dried scallop roe around or paprika is fine