Char-grilled scallops wrapped in prosciutto

INGREDIENTS

3 tablespoons olive oil

1 tablespoon lemon juice

2 garlic cloves, crushed

1 small red chilli, finely diced

1 teaspoon finely grated lemon zest

1 teaspoon chopped rosemary

sea salt and freshly ground black pepper

24 scallops, roe removed

12 thin slices prosciutto, halved lengthways

shredded lettuce, to serve

METHOD

Whisk the oil, lemon juice, garlic, chilli, lemon zest and rosemary together in a bowl. Season with salt and pepper. Add the scallops and toss to coat well.

Wrap a piece of prosciutto around each scallop and secure with a toothpick.

Preheat a barbecue or char-grill pan to medium–high. Cook the scallops for 1–2 minutes on each side or until just cooked.

Serve on a bed of shredded lettuce.

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