Rolls of scallops and Parma ham

I did make this dish a few days ago, but I was so busy I forgot to post it. Rolling scallops in ham is a very simple and (I believe) traditional way of preparing this wonderful seafood. I wouldn't know if I did read of it or just ate it somewhere. Yet, I am sure it is a classic combo. There is a personal little touch here that improves the taste: the chopped chives. Believe me, it makes a huge difference with and without.

Serves: 4 as main course or 8 as starter
FlexiPoints: 3.6 or 1.3

Suggested wine: I love to serve this with champagne. Something with low dosage like Boulard or Tarlant.

Ingredients:
- 16 large scallops (white muscle only)
- 16 small slices of Parma ham
- 4 tbsp chopped chives
- 4 tbsp extra-virgin olive oil
- Salt and pepper as needed

How-to:

1. Season the scallops with some salt and little pepper.
2. Wrap each scallop in one ham slice leaving the top and bottom of the scallop visible. Fix with some cooking wire.
3. Roast on an hot (non-stick) pan for 3’ per side. Briefly roast also on the side to slightly colour the ham. I would suggest to remove the wire right after the rolls are turned for a perfect juicy bite.
4. Distribute the chive and the rolls on top among four hot serving dishes. Add 1 tbsp of oil on top and serve immediately.