Richard Woodall was the first and only company to commercially produce a Prosciutto style ham in this country each ham is matured for at least twelve months. You can buy their ham and bacon at www.richardwoodall.com or from at here Zest Fine Food.

Scallops king prawns & Cumbria Air Dried Ham

Serves 4

12 large scallops

16 king prawns

Olive oil

Juice of 1 lemon

4 slices of Richard Woodall Cumbria dried ham

Fresh pea shoots

2oz frozen peas cooked

Shallot & bacon foam

200gRichard Woodall dry cured smoked bacon

250ml milk

70g butter

250g shallots sliced

Sprig of thyme left whole

300ml fish stock

3 tbs double cream

Method:

To make the shallot and bacon foam

Place the chopped bacon and milk in a saucepan and bring to the boil. Meanwhile heat the 70g of butter in a pan add the shallots and sweat on a low heat until soft but not coloured, add the thyme and continue to sweat for a couple of minutes, pour in the fish stock, cream and infused milk & bacon bring to the boil and then simmer for 20 minutes. Remove the bacon and thyme, blend and then pass through a fine sieve into a clean saucepan.

To crisp the Parma ham:

Place the ham on a baking tray lined with a silicone sheet and place in a pre heated oven (200oc) for 3-5 minutes until crisp

Scallops & prawns:

Heat a frying pan with a little olive oil until hot add the prawns cook until starting to turn pink, then add and  cook the scallops for 2 minutes on each side. Drain off any juices a couple of times so that you are searing the scallops and not poaching them.

Squeeze over a little lemon juice and keep warm

Re heat the shallot foam

Gently re heats the foam, add a small knob of butter and blend with a hand blender to create foam.

To serve

Place the prawns, scallops and a quarter of the peas in the centre of your plates top with a slice of crisp Parma ham, then pea shoots.

Drizzle with the shallot foam.