Serves 4 as a starter or 2 as a main 4 long stems of fresh rosemary 4 slices Parma Ham, sliced in half lengthways 8 scallops 8 raw king prawns olive oil salsa: 2 handfuls chopped coriander 3 tbsp chopped capers 3 tbsp diced cucumber 1 tbsp finely chopped red onion ? green chilli, finely chopped 4 tbsp extra virgin olive oil zest and juice of 1 lemon zest and juice of 1 lime salt and black pepper
Strip the leaves off the rosemary spears, leaving 2-3cm leaves at the end of each Wrap a strip of Parma Ham around each scallop Thread a prawn onto each rosemary skewer followed by a Parma Ham-wrapped scallop. Alternate prawns and scallops so that each skewer has 3 prawns and 2 scallops Combine all of the ingredients for the salsa and season to taste Heat a lightly oiled heavy based frying pan, griddle or barbecue and cook the skewers for 1-2 minutes per side until the prawns are pink and no longer raw, and the scallops are firm to touch Serve the skewers with plenty of salsa and green leafy salad leaves Cook's tip: If you are short of time, prepare the skewers in advance and refrigerate until you are ready to cook. The salsa can also be made and chilled for 3-4 hours in advance Recipe courtesy of the Parma Ham Consortium