Prosciutto, Scallop and Rosemary Skewers

cook 10 mins
  • 6 thin slices of prosciutto
  • 12 cleaned large scallops
  • 12 long, thick rosemary sprigs
  • 3 tablespoons olive oil
  • salt
  • Cut the prosciutto in half lengthways. Wrap a piece around each scallop.
  • Strip the leaves from the bottom of each rosemary sprig, then thread each scallop on to a rosemary ‘skewer’.
  • Drizzle over the oil and season with salt. Cook under a hot grill or on a hot barbecue for 5 minutes, or until just cooked through, turning once.
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