---
title: "Scallops Wrapped in Parma Ham with Stuffing · Rampant Scotland"
description: "Traditional Scottish Recipes - Scallops Wrapped in Parma Ham with Stuffing This scallops recipe is by Head Chef Gillian McKendrick at the Two Fat Ladies Restaur"
canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_scallops.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Scallops Wrapped in Parma Ham with Stuffing · Rampant Scotland

Recipes

# Scallops Wrapped in Parma Ham with Stuffing

[Original page](https://web.archive.org/web/20250315083336/http://www.rampantscotland.com/recipes/blrecipe_scallops.htm)

*Traditional Scottish Recipes*
 *- Scallops Wrapped in Parma Ham with Stuffing*

*This scallops recipe is by Head Chef Gillian McKendrick at the Two Fat Ladies Restaurant in Glasgow. The stuffing is sausage meat with thyme, sage and apple. It is a relatively simple recipe, ideal for those not too confident of cooking with seafood.*

## Ingredients

5 Scallops

Parma Ham (for three of the scallops) **Stuffing**
 1 pound (500g = two cups) of sausage meat
 Two ounces (50 grams = one cup) of breadcrumbs
 8 sprigs of sage
 1 egg
 1 apple
 Seasoning

**Sauce (Red wine reduction with shallots)**
 17.5 UK fluid ounces (500ml = 1 US pint = 2 cups) of red wine
 1.75 ounces (50 grams = quarter cup) of brown sugar
 2 Banana shallots
 Teaspoon beef stock
 Salt (preferably sea salt)
 Pepper

## Method

**For the stuffing:** add all the ingredients in a bowl – mix it up, roll it out. Two bits of cling film, wrapped in a sausage shape, and then tin foil. Put a bit of water underneath so it doesn’t burn. Put it in the oven 180°C for ten minutes.
 **For the red wine reduction:** Put the wine in a pan and when it starts to boil, add sugar to make the syrup, add the beef stock and also a couple of sprigs of thyme.
 Fry off two banana shallots in a frying pan, thinly sliced. Strain your stock into the pan – that will be your sauce. Set that aside.
 **Scallops:** Wrap three scallops in Parma ham. Take all five scallops and cook them off in a really hot pan. Add a bit of oil and sea salt. Put the scallops in the oven and turn them over for no more than 1 minute at 200°C. Bring them out.
 Bring out the stuffing to let it cool.
 To serve, slice up the sausage meat in a diagonal. Place the meat in the centre of the plate. Drizzle the sauce on the plate. Place the 3 scallops with Parma ham in a triangular shape in the centre of the plate and place the scallops that are not wrapped opposite each other. Garnish with a sprig of thyme.

## Source

From Rampant Scotland, restored from the page as it stood on 15 March 2025. [Original page](https://web.archive.org/web/20250315083336/http://www.rampantscotland.com/recipes/blrecipe_scallops.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web.