Fresh seared king scallops on a bed of sweet potato garnished with crispy Parma and rocket pesto.

This recipe has been suggested by the head chef at Stefano’s restaurant Cardiff Tung Hau.

This is one of our signature starters at Stefano’s and is extremely popular. It has been on the menu for the last five years since I became head chef for the restaurant.

This is a dish where all flavour and texture come together. It is light and very impressive when presented in front of your guests. Scallops can be expensive but it is well worth it. You’ve got the sweet freshness of the scallops contrasted with a salty taste of the Parma ham. The flavours are enhanced with the creamy sweet potato mash and a hit of peppery rocket pesto.

The scallops are wild caught from the North Atlantic Ocean; after which they are kept in holding tanks until we order them (from Ashton’s fish mongers)

Serves 4

•12 Large King scallops, sliced in half to form 24 discs.
•400g (approx. 2 medium) sweet potato peeled and diced.
•4 slices of Parma ham
•150g of wild rocket, washed and pat dry
•100ml of double or whipping cream
•40 ml (2 ½ tbsp.) olive oil
•Salt ¼ tsp plus 2 pinch
•Fresh ground black pepper.
Method

1.Using a blender, blend together half of the rocket, 2 tbsp Olive oil and a pinch of salt for 1 minute.
2.Boil the sweet potato in a pan of water until soft. Drain, then add cream, ¼ tsp salt and blend or mash until creamy.
3.Gently pan fry the Parma ham for approx. 1 minute on each side until crisp
4.Set out four plates. On one side zig zag approx. ½ tbsp of pesto. Spoon a quarter   of the sweet potato across the zig zags. Lay a piece of crisp Parma ham on top.
5.Heat a frying pan until hot. Season scallops with salt and pepper on one side. Add the oil to pan then fry scallops for 30 seconds on each side.
6.Lay 6 sliced scallops on each piece of Parma ham.
7.Add the rest of rocket to side of plate and serve.
 

Top tip: Never over cook scallops. They become dry and rubbery.