# Pre-heat your grill to full.
# Place a little of each of the ham, pesto and Parmesan on each of the scallops in the shell.
# Place under the hot grill and cook for two minutes only until the ham starts to crisp and the Parmesan starts to melt.
# Serve straight away scattered with baby herbs.
* 40 Queen scallops in the half shell, cleaned and skirt removed (if unsure ask your fishmonger to help)
* 2 Slices of cured Sleights ham (or Parma ham) thinly sliced
* 25g Fresh grated Parmesan
* 200ml Fresh pesto, preferably homemade