Mussel & Scallop Recipes

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

1 Lemon

“Note” This dish accompanied by a selection of seasonal salads makes
for a lovely spring dinner.

Our Suggestions:

  • Asparagus, dill and goats feta.
  • Tomato, basil, red onion and balsamic.
  • Potato, spring onion, parsley and mayonnaise.
  • Asian crunchy noodle salad.
Scallops and Rosemary Skewers

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.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.