Rosemary and Parma Ham Scallops Recipe

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This starter looks superb and the flavour of the rosemary skewers is simply sublime.

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves 4

100g (4oz) Parma ham
12 scallops
12 long, woody sprigs rosemary
25g (1oz) butter
zest and juice ½ lemon
¼tsp mixed peppercorns, crushed

1 Slice the ham to make 12 long strips. Wrap each strip around a scallop. Take a wrapped scallop and skewer with the rosemary. Repeat to make 12 skewers in total. Cook on the barbecue for 5 minutes, turning occasionally until cooked.
2 Meanwhile, melt the butter in a small pan or in the microwave. Stir in the lemon zest and juice and the crushed pepper. Serve drizzled over the hot scallops.

Per serving: 113cals, 6g fat, 3g saturated fat, 1.5g carbohydrate