Scallop, rosemary and bacon kebabs
Scallops wrapped in prosciutto, skewered not with regular old skewers, but with stalks of rosemary to give them even a little more summertime twist.
- 8 scallops
- 8 very thin slices prosciutto
- Olive oil for drizzling
- Fresh lemon juice for drizzling
- Fresh ground pepper
- 8 large stalks of rosemary
Strip the bottom two inches of each rosemary stalk of leaves.
Fold each piece of prosciutto in half and wrap it around each scallop. Skewer with a rosemary stalk and lay in a baking dish.
Drizzle with a little olive oil and fresh lemon juice and grind some pepper on top. Let marinate for about 15-20 minutes.
Either place on the BBQ or heat your grill to high. Using a grilling tray, cook the scallops for 2-3 minutes per side until golden, turning with long tongs.