Gordon gets the party started with this scallop and Parma ham nibble
1. Heat the oven to 200°C/Gas 6. Slice the scallops in half horizontally. Cut the Parma ham slices in half lengthways. Cut the monkfish into small chunks. Break the rosemary stems into short twigs.
2. Wrap each scallop disc in a strip of Parma ham, top with a piece of monkfish and secure with a rosemary twig or two.
3. Carefully transfer to a baking tray and drizzle with a little olive oil. Roast in the oven for 3 - 4 minutes until just firm to the touch.
4. Allow to stand for a few minutes, then serve warm.
© Gordon Ramsay
Taken from Gordon Ramsay Makes it Easy by Gordon Ramsay, published by Quadrille. Go to www.quadrille.co.uk for more details and to order the book online.
Photography by Jill Mead
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