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Tuesday 21 August 2018  
Home > Parmesan shell with pan-braised scallops and Ganda ham on a bed of leeks recipes
01.01.2003 -teaser - leeks

Parmesan shell with pan-braised scallops and Ganda ham on a bed of leeks


A little tongue teaser combining the refinement of a ham-wrapped fried scallop on a bed of barely blanched leeks held together by an exquisite scallop roe zabaglione…. It is served on a crunchy Parmesan shell. In short, a fireworks display of textures.
I really wracked my brains for the first edition of blog appétit ! After a few weeks of reflection and research in cookbooks… I opted for a tiny teaser.

May I invite you to check out in the "making of blog appétit" how I came up with this recipe.

You can also to check out all the recipes proposed for this first edition of blog appétit dedicated to scallops and leeks.

Type Appetizer - leeks - scallops - ham - parmesan cheese - holiday recipe -starter - shells
Level of difficulty average
Preparation time 45 minutes
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For 4 shells:


Preparation of Parmesan shells

  • Heat nonstick frying pan over low heat
  • Grate Parmesan cheese into frying pan, forming a 5-6 cm diameter disc. Cover center of disc solidly to a thickness of 1-2 mm while making it irregular on the side, to make it lacy
  • Allow to melt for 3-4 minutes. Shake the pan; the shell is ready when no more
  • Parmesan shreds are moving in the pan.
  • Remove pan from fire and cool 1 min.
  • Briefly run spatula around pan to unstick shell
  • Handle gently and cool on a bottle to give it its curved shape.
  • Repeat operation for each shell

Preparation of scallops

  • Open and clean your scallops by debearding and cutting.
  • Separate scallop meat from roe.
  • Cut Ganda ham into long strips, approx. 8 cm by 1.5 cm.
  • Wrap strips around scallops and hold in place with a toothpick through the scallop meat and ham
  • Heat frying pan without grease over high heat.
  • As soon as frying pan is sizzling hot, fry scallop meat wrapped in ham for no more than 40 seconds on each side
  • Remove pan from heat and keep warm

Preparation of leeks

  • Clean and cut leek to obtain 5 cm of white and 5 cm of green.
  • Thinly slice into julienne strips 1 to 2 mm thick.
  • Tie julienne-cut leeks into small bundles
  • Boil salted water in large saucepan
  • Plunge bundles of leeks in water boiling for 1 min, just long enough to blanch.
  • Drain bundles on absorbent paper.
  • Set aside and keep warm

Preparation of zabaglione

  • Blend 2 scallop roes finely
  • Mix scallop roe purée with eggs, white wine and tomato paste.
  • Salt and pepper
  • Pour mixture in recipient in double boiler at 140-160 ºF (60-70 °C)
  • Beat with whisk for 10 to 15 min, long enough for mixture to become warm and frothy.

Assembling tongue teaser

  • Place a Parmesan shell on a heated plate
  • Place a bed of leeks in the hollow of each shell mixing the white and green leek shreds
  • Coat bed of leeks with tbsp of scallop roe zabaglione
  • Lay fried ham-wrapped scallop on top and remove toothpick
  • Sprinkle scallop with fleur de sel and add a few turns of the peppermill to the finished dish.
  • Serve hot


  • If you'd like to find out about the making of this recipe, please read my impressions on the first edition of Blog appétit. I hope it will convince all of you to contribute to the next edition.
  • Ganda ham
    Ganda ham is a Belgian ham that originated in the Gand region. It's quite simply a salt-dried ham with nothing else added.
  • Blog appétit
    Come visit the Site right away to see all the recipes invented by the participants

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See Also :
Ham recipes  Ham recipes
Holiday recipes   Holiday recipes
Leek recipes  Leek recipes
Parmesan recipes (cheese - parmigiano reggiano)  Parmesan recipes (cheese - parmigiano reggiano)
Scallop recipes  Scallop recipes
Shells recipes (shellfishes)  Shells recipes (shellfishes)
Toungue teasers recipes  Toungue teasers recipes
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