Scallops wrapped in prosciutto ham with butternut squash and watercress purée
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With a vivid pop of colour, this scallop dish from Mark Dodson has huge visual appeal and would make an impressive starter for a dinner party. The traditional pairing of scallops and pork (prosciutto, Parma ham, and chorizo are frequent choices) is bolstered by the creamy sweetness of butternut squash and freshness of watercress, making the recipe equally suitable for all seasons.
Ingredients
- 12 scallops
- 4 slices of prosciutto
- 250g of butternut squash , peeled and sliced
- 175ml of double cream
- 375g of watercress , a handful reserved for garnish
- 1 knob of butter
- salt
- pepper
- 2 tsp olive oil
Equipment
- Cocktail sticks
Method
1
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). The discs should be very slightly larger than the scallops. Cook the discs in a flat pan just covered with water, seasoning and a good knob of butter. Keep warm or reheat before serving
- 250g of butternut squash
- 1 knob of butter
- salt
- pepper
2
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 continue cooking the trimmings, evaporating the remaining water. Add 50ml of the double cream to the pan and bring to the boil, cooking until the cream reduces slightly. Blend the mixture, season and then pass through a sieve
- 50ml of double cream
3
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
- 375g of watercress
- 125ml of double cream
4
Wrap each scallop in a strip of prosciutto ham (one slice of ham should be enough for 3 scallops). Secure each one with a cocktail stick
- 12 scallops
- 4 slices of prosciutto
5
Pan-fry the scallops in 2 teaspoons of olive oil until golden on each side - a few minutes on each side should do
- 2 tsp olive oil
6
Reheat the purées. Remove the cocktail sticks and place 3 scallops on each plate, then dress with the purées. Finish with a few sprigs of watercress and a little extra cream over the scallops
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Scallops wrapped in prosciutto ham with butternut squash and watercress purée
