Juicy scallops are always a luxurious treat. This special and light starter is easy to make but its flavours are sure to impress.

Serves 2.

Products used:

MasterClass Non-Stick 24cm x 18cm Baking Tray
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Ceramic Non-Stick Eco 30cm Fry Pan


1 slice of cured ham (Parma)
1 bulb of fennel
1 lemon
1 crisp red apple
1 handful of flat parsley
2 tbsp olive oil
6 plump king scallops
1 tsp sea salt
1/2 tsp freshly milled black pepper
10g butter
2 tbsp mayonnaise
1 lemon


Place the cured ham onto a non-stick baking tray and cook in the oven at 160°C for 10 minutes to crisp up, then remove from the oven and leave to cool.

Finely slice the fennel as thinly as possible and place in a bowl with the juice of half lemon.

Chop the apple into match sticks and add to the fennel along with the parsley and olive oil.

Finish with a splash of olive oil and put to one side while you cook the scallops.

Pre-heat a non-stick frying pan for 2 minutes.

Drizzle the scallops with olive oil and then season with salt and pepper.

Place the scallops into the hot pan and cook for 90 seconds on one side, then add the butter and cook on the other size for 60 seconds.

When the scallops are cooked remove from the heat and leave to rest for a few minutes while you dress your plates.

Spread the mayonnaise along the centre of the plate.

Place 3 scallops per person onto of the mayonnaise, then place the crispy cured ham in-between the scallops and top with the fennel and apple salad.

Finish the dish with a little squeeze of lemon juice on each scallop before serving.