This simple scallop recipe envelops the shellfish in proscuitto ham, providing an elegant starter from Mark Dodson of The Mason Arms. A butternut squash purée and a watercress purée are added to give a layer of freshness to this tasty scallop dish, along with discs of cooked butternut squash. This fabulous scallop recipe is part of our excellent collection of seafood recipes

Peel the butternut squash and then cut 12 discs from the barrel end of the squash (the purée can be made from the trimmings and the bulbous end). Cook the discs in a flat pan just covered with water, seasoning and a good knob of butter
For the butternut squash purée, take the trimmings and cook in lightly salted water until very soft, Once soft, drain the water from the pan and then return to the pan, evaporating the remaining water. Add 50ml of the double cream to the pan and bring to the boil, cook until the cream reduces slightly. Blend the mixture, season and then pass through a sieve
Blanch the watercress in lightly salted water until soft, this could take up to ten minutes. Once soft, drain the water from the pan. Add 125ml of double cream to the pan, bring to the boil and let the cream reduce slightly. Blend the mixture, season and then pass through a sieve
Wrap each scallop in a strip of prosciutto ham, one slice of ham should wrap 3 scallops. Secure each one with a cocktail stick.
Pan fry the scallops in 2 teaspoons of olive oil until golden on each side - a minute on each side should do
Reheat the purées so that they are warm. Remove the cocktail sticks and place 4 scallops on each plate, dress with the purées and a watercress garnish to finish
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  • 4 slices of prosciutto
  • 12 scallops
  • 250g of butternut squash, peeled and sliced
  • 175ml of double cream
  • 375g of watercress, a handful reserved for garnish
  • salt
  • 1 knob of butter
  • pepper
  • 2 tsp of olive oil


  1. Cocktail sticks

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Scallops are wrapped in prosciutto ham and served with watercress and butternut squash purées in this simple yet enticing scallops recipe from Mark Dodson.