Preparation time is 15minutes
Cook time is 4minutes
Total time is 19minutes
Serve is for 4 people
Estimated cost per serve is 6.27 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 6 slices Parma ham
- 1tablespoons white wine vinegar
- 3tablespoons olive oil
- 1teaspoons Dijon mustard
- 12 cleaned king scallops, corals removed
- 4 rosemary sprigs
- 1tablespoons olive oil
- 300grams mixed salad leaves
- 1 pinch salt
- 1 pinch pepper
- 6tablespoons lemon juice (save 2 tbs to serve)
- 1 clove garlic, crushed
Method
Step 1 of 4
Cut the slices of Parma ham in half horizontally. Wrap half a slice around the outside of each scallop.
Step 2 of 4
Thread 3 of the scallops on to a metal skewer, alternating with the corals if using. Once the holes have been made in each scallop, remove the metal skewers and strip the rosemary sprigs of their leaves, leaving just a tuft at the end. Thread the scallops on to the rosemary skewers.
Step 3 of 4
Season the scallops with pepper only. Drizzle the scallops with the oil and cook on a hot barbecue for 2 minutes on each side.
Step 4 of 4
Place the dressing ingredients in a bowl and whisk together. Season to taste with salt and pepper. Use to dress the salad leaves and serve with the scallops, seasoned with a squeeze of lemon juice
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