Whitby Queen Scallops
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 Green 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.
Serves: 4 | Difficulty: Easy
1 Rating
Recipe by Rob Green, Green’s of Whitby
Method
- 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.
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Ingredients
- 40 Queen scallops in the half shell, cleaned and skirt removed (if unsure ask your fishmonger to help)
- 2 Slices of cured Sleights ham (or Parma ham) thinly sliced
- 25g Fresh grated Parmesan
- 200ml Fresh pesto, preferably homemade
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KTB1 rated and commented on this recipe.
Do you mean 40 Scallops. Sounds delicious but extravagant 10 per head !.