Scallops and Rosemary Skewers
600 grams Scallops
1 tbs Olive Oil
1 tsp Rosemary Finely chopped
Pinch of Salt
Pinch of Ground Pepper
12 Prosciutto Strips
“Note” This dish accompanied by a selection of seasonal salads makes
for a lovely spring dinner.
- Asparagus, dill and goats feta.
- Tomato, basil, red onion and balsamic.
- Potato, spring onion, parsley and mayonnaise.
- Asian crunchy noodle salad.
Step 1. Combine scallops, salt, pepper, chopped rosemary and olive oil.
Step 2. Roll each scallop in prosciutto and thread onto skewers.
Step 3. Grill over medium heat for 2 – 3 minutes on each side.
Step 4. Serve with wedge of lemon.