Scallops with Slivers of Parmigiano Reggiano Cheese and Parma Ham

  • 16 scallops without shell
  • 10 g sliced truffle
  • 50 g Parmigiano Reggiano cheese in petal-shaped slivers (to obtain the petal-shaped slivers, it is advisable to use Parmigiano Reggiano cheese with a minimum 14-18 months of maturation.)
  • extra-virgin olive oil
  • 2 cloves of garlic
  • 1 chilli pepper
  • 8 slices of Parma Ham
  • 1 medium onion
  • 50 g boiled string beans
  • parsley
  • salt and pepper
  • squeezed lemon

Sauté the finely sliced onion and the chilli pepper in olive oil. Add the scallops and let them brown. Place the ham slices on the oven pan already greased with oil and cook until they are nice and crispy. Arrange a row of scallops on a dish, cover them with the Parmigiano Reggiano slivers and the sliced truffle. Dress with a drizzle of olive oil from the sauté. Accompany with a salad of crispy Parma Ham slices, fried onion, string beans and parsley dressed with a vinaigrette made from olive oil, squeezed lemon, salt and pepper.