Camden New Journal - Reciepe for Quail Eggs with Scallops By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 12th August 2008

Clare Latimer's recipe for
Quail Eggs with Scallops

Quail Eggs with Scallops
This can be prepared in advance and then just cook the scallops at the last minute so that they are warm when served.
Make sure that the scallops have their coral (the red bit), as it is not only delicious but also very pretty on the plate.
You can grill the Parma ham but I think it is messier to clean afterwards.
The eggs cooked in this way can be used for many dishes so have fun and get some new ideas. If they work well then let me know please.

Ingredients
Serves 4
12 quail eggs;
One teasp vinegar;
Four slices thin cut
Parma ham;
Four small handfuls baby spinach leaves, washed;
Salt and freshly ground black pepper;
Olive oil;
Balsamic vinegar;
Eight large scallops.

Method
Bring a small pan of water to the boil and add the vinegar.
Crack all the quail eggs, without breaking the yolks, into a cup and then when the water is boiling rapidly, tip in the eggs and leave for about 30 seconds.
When the white has just set round the yolks, remove with a slotted spoon and put straight into a large bowl of cold water. Remove the excess egg white that is around the eggs using your hands and discard.
Keep yolks in the water until ready to use.
Heat a large frying pan and fry the Parma ham slices for about five minutes, turning once, until brown and crisp. Leave the pan with ham juices.
Put the spinach leaves into a bowl and add the oil, vinegar and seasoning.
Toss well. Divide into four on serving plates. Dry the quail eggs very carefully on kitchen paper and then place three on each plate over the spinach.
Place a crispy slice of Parma ham on side of each plate.
Reheat the frying pan and cook all the scallops for one minute per side and when only just cooked place two on each plate and serve.

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