Seared scallop & lemon grass brochette,rocket , aged balsamic & reggiano parmesan

Oliver Dunne


  • 12 Medium Scallops (coral removed)
  • 1 Lemon Grass
  • 1 Pkt Sliced Cured Ham, Procuitto/Bayonne/Parma
  • 200g Wild Rocket
  • 1 Small Piece of Parmesan Cheese (Reggiano)
  • 60ml Balsamic Vinegar (reduce to 20ml)
  • 60ml Extra Virgin Olive Oil
  • 1 Tbls Butter
  • 1 Lemon


  1. Cut the ham into 12 even strips and roll each strip around the outside of the scallop.
  2. Place 3 scallops beside one another, roughly the same size.
  3. Cut the lemon grass lengthways into 4 sticks & skewer the 3 scallops together.
  4. Heat up a frying pan, when hot add a splash of olive oil then place the scallop skewers into the pan with the exposed flesh facing down.
  5. Cook one on a high heat for 1min approx then turn down & repeat on the other side for a further minute, the scallop flesh should turn a nice golden colour. Turn the scallop again onto the ham side for 20-30 seconds either side to make it crispy.
  6. Finally add a small piece of butter & a few drops of lemon juice to the pan and spoon over the top for 5 seconds.
  7. Remove from the pan onto some kitchen towel to absorb the excess fat.
  8. Mix the reduced balsamic with the olive oil to make the dressing, spoon a little over the rocket leaves and divide the leaves between each plate.
  9. Shave the parmesan with a veg. peeler over the top of the leaves and the brochette on top of that.