The Devilled Egg will celebrate it’s 5th Birthday on the 1st July! What we have decided to do is put together 5 best loved recipes, revamp them and share them with you over the next 5 days. The recipe we are sharing today was inspired by this beauty, which was our signature dish in the first year of the business- it was picked up by many magazines, blogs and most importantly, enjoyed by many of our students – just watch this video if you don’t believe us.

Serves 4:


  • 50g grated parmesan
  • 360g frozen peas
  • Sprig of mint
  • 130ml water
  • 4 slices of Parma ham
  • 4 scallops

Parma ham crisp

  • Heat the oven to 190°C
  • Grease your baking sheet and a round cookie cutter
  • Fold the ham in half, lengthways, and wrap the ham around the cutter
  • Bake in the top of the oven for 13-15 minutes, until golden and set in the round shape
  • Remove the upper baking sheet and leave to cool

NOTE – The ham will be limp straight from the oven, but will crisp up as it cools

Pea and Parmesan Puree

  • Add the water to the pan and bring to the boil
  • Once boiling add the peas and parmesan and stir until they are covered as much as possible
  • Cook for one minute, remove from the heat and tip immediately into a blender with the mint
  • Blend until thick and smooth, then season to taste with salt and pepper
  • Keep warm or reheat (on a low heat, taking care not to boil) for service

NOTE – A handheld will do, but a free-standing blender will produce a smoother and more even puree. Sieving the puree is not recommended since too much flavour would be lost


  • Whilst the black pudding is in the oven, pour a ‘film’ of olive oil into a pan and bring to high heat (until the oil is almost smoking)
  • Season your scallops with salt and white pepper (black will do, but white is more delicate)
  • Place them into the hot oil, presentation side down (usually the larger side)
  • The objective is to caramelise the scallops, giving them a deep golden-brown colour
  • Approximate timing is 3 minutes, but do check and let the colour be your guide
  • Turn over, but do not caramelise the second sides, since this will overcook the scallops
  • Test with fingertips; the scallops should be firm but not rubbery, with a little bit of give
  • Just before you remove them from the heat, a squeeze of lemon juice is recommended
  • This will counteract the effects of the oil, whilst bringing out more of their fantastic flavour

NOTE – For extra indulgent luxury, try adding a knob of butter just before turning the scallops

Serve on warmed plates and enjoy!