6-8 fresh scallops, with shells for serving
Handful of basil, chopped
50g Parmesan, finely grated
200ml olive oil, plus extra for storing
2 garlic cloves, crushed
25g sliced Parma ham
Prepare the scallops, by washing and carefully removing from their shells. You can ask your local fishmonger to do this for you.
Heat a small frying pan over a low heat and toast the hazelnuts until dark brown without burning, shaking occasionally.
Put the hazelnuts into a food processor with half of the parmesan, the basil, olive oil and garlic and process until smooth, then season with salt and pepper to taste.
Clean and rinse the scallops, pat dry with kitchen roll and place one into a cleaned shell.
Top with a little pesto, Parma ham and a sprinkle of the remaining grated parmesan.
Repeat until all the shells are filled. Pre-heat the grill to high.
Place the scallops onto a baking tray and place under a the grill for 2 minutes until the scallops are just cooked, the ham crispy and the cheese bubbling.
Serve immediately. Simple supper in less than 5 minutes!