Parmigiano Reggiano potato cakes with scallops

Main coursea few minutes24 months


Potato Cakes

200 g potatoes

110 g Parmigiano Reggiano, grated

2 egg yolks

2 tsp parsley

Salt and black pepper

4 tbsp plain flour

30 g butter

Lemon Beurre Blanc

1 shallot, sliced

4 tbsp white wine

1 tbsp double cream

1 lemon, grated zest and juice

1 tomato, peeled, seeded and chopped


6 slices Parma ham

6 scallops, washed

2 tbsp oil

To Serve

12 asparagus tips

2 tbsp oil


  1. Potato Cakes: Boil potatoes and mash. Stir in Parmigiano Reggiano, egg yolks, parsley, salt and pepper. With damp hands, shape mixture into patties and coat in flour. Cook in butter for 4-5 minutes until golden.

  2. Scallops: Wrap each slice of Parma Ham around a scallop. Secure with a cocktail stick, drizzle with oil and pan fry for 4-5 minutes.

  3. Lemon Beurre Blanc: Sweat shallot, add white wine and reduce. Add double cream and reduce again. Take off heat and whisk in slowly. Add lemon zest and juice and tomato. Season.

  4. To Serve: Coat asparagus tips in oil, season and griddle for 5-7 minutes until tender. Plate once ready.

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