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

Serves 4


  • 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.


If you’re interested in partnering with Savour Kilkenny for our 2022 festival please get in touch at info@savourkilkenny.com

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