Parma Ham-wrapped Scallops

Parma Ham-wrapped Scallops with Marsala and sage. Wine suggestion: White Burgundy. Meursault or Viré-Clessé. Serves 4.

Ingredients:

• 400g long-grain rice
• Finely grated zest of 2 lemons
• 2 teaspoons vegetable stock powder, plus an extra pinch
• 24 small fresh sage leaves
• 24 scallops
• 12 slices Parma ham, cut in half
• 50g butter
• 6 tablespoons Marsala
• 4 tablespoons fresh herbs (chives,parsley, thyme, etc.), chopped
• Salt and freshly ground black pepper

Preparation:

1. Put the rice on to cook in plenty of boiling water, adding the lemon zest and one teaspoon of stock powder to flavour it. Cook until tender – about 12 minutes.
2. Meanwhile, place a sage leaf on top of each scallop and wrap half a slice of Parma ham around each one. Heat the butter in a frying pan and add the Parma ham-wrapped scallops, cooking them for about two minutes before turning them over to cook the other side.
3. Add the Marsala, four tablespoons of hot water and the pinch of stock powder. Simmer for two or three minutes to reduce the liquid a little. Season to taste.
4. Drain the cooked rice and stir through the chopped herbs. Serve with the scallops, along with the cooking juices.