- Prep time:
- 10 minutes
- Cooking time:
- 10 minutes
- Level of Difficulty:
- Full surface grill
|500 g Scallops|
|6 slices prosciutto|
|Salt and pepper to taste|
|15 cm skewers|
Soak the skewer in water for at least 30 minutes prior to cooking.
Defrost the scallops and pat dry then sit them on absorbent paper, remove the membrane on the side of each scallop and discard. Cut each piece of prosciutto into 4 lengthways. Place the scallop on a chopping board and wrap with the prosciutto while trying to keep it as tight as possible. This will give the scallop better shape. Once you have done 3 scallops place onto a skewer, stabbing the scallop 1 cm from where the prosciutto finishes. Once you have done all 6 skewers season with salt and pepper.
Select full surface grill and heat to 275 degrees.
Place the skewers on a wire rack with a universal tray and baking paper underneath. Select level 4 of the oven for 3 minutes before removing and turning the scallop over, cook for another 3 minutes then serve.
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.