Tender crumbed scallops on a bed of hummus are served with a peppery watercress and parma ham salad.


  • For the scallops 

  • 5 scallops

  • Handful of watercress

  • 140gm Parma ham

  • 1 red onion, sliced

  • Frisse lettuce

  • Salt and pepper

  • Juice of one lemon

  • 6 tablespoons lemon juice

  • 200gm hummus

  • For the almond crumb

  • Zest of half an orange

  • 3oz ground almonds

  • 1 clove of garlic, ground

  • Handful of breadcrumbs

  • 25gm sesame seeds, toasted

  • Pinch of sea salt


  • For the almond crumb:

  • 1.

    Combine all the ingredients together and blitz in a food processor, then season with salt.

  • For the scallops::

  • 1.

    Pan fry the pancetta until crispy. In a separate pan add a little oil and add the scallops. Cook on one side for 45 seconds then flip over and cook for a further 30 seconds. Add the crumb mixture to the pan and coat the scallops with the almond crumb.

  • 2.

    In a separate bowl mix the onions, lettuce and watercress with the crispy parma ham. Dress with the lemon juice and olive oil.

  • 3.

    To serve, pipe 4 dollops of humous onto a plate. Place the scallops on top of the humous then place the dressed salad on the side.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1510kj
  • Fat Total 88g
  • Saturated Fat 12g
  • Protein 98g
  • Carbohydrate 100g
  • Sugar 20g
  • Sodium 5138mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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