Traditionally Italian in flavour, this scallop dish looks really nice and is quick to prepare. Fresh, creamy and succulent scallops matched with salty Parmesan and Parma ham gives this dish unforgettable taste.

1. For the pesto:
Heat a small frying pan over a low heat. Cook the hazelnuts until dark brown without burning, shaking occasionally.

Put into a food processor with half of the parmesan, basil, olive oil and garlic and process until smooth, then season with salt and pepper to taste.

Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks,

2, Cooking the scallops:
After cleaning and rinsing the scallops, pat dry with kitchen roll and place one into a cleaned shell. Top with a little pesto, York or Parma ham and a sprinkle of the remaining grated Parmesan. Repeat until all the shells are filled.
Place on a baking tray and cook under a hot grill for 2 min until the scallops are just cooked, the ham crispy and the cheese is bubbling. Garnish with a little chervil or baby herb shoots.

Enjoy!