Marinated Scallops With Cured Ham And Oranges Recipe
Ingredients
| 12 scallops, shelled | ||
| Grated rind and juice of 1 orange | ||
| 30 ml/2 tbsp olive oil | ||
| 15 ml/1 tbsp white wine vinegar | ||
| 5 ml/1 tsp dried mixed herbs | ||
| black pepper | 1 | |
| 4 thin slices of Westphalian ham | ||
| 2 small oranges, each cut into 6 slices and halved | ||
| Mixed salad leaves | 175 Gram (TO GARNISH:) | |
Directions
Cut the scallops into quarters.
Mix the orange rind and juice, olive oil, vinegar, herbs and some pepper in a shallow dish.
Add the scallops, toss and leave to marinate for at least 1 hour.
Cut each slice of ham into six strips.
Wrap one around each scallop quarter.
Thread on to 12 soaked wooden skewers, interspersing with half slices of orange.
Barbecue for about 2 minutes on each side until lightly golden and the scallops are just cooked, brushing frequently with any remaining marinade during cooking.
Put the tossed salad leaves on six plates and top with the kebabs.
Mix the orange rind and juice, olive oil, vinegar, herbs and some pepper in a shallow dish.
Add the scallops, toss and leave to marinate for at least 1 hour.
Cut each slice of ham into six strips.
Wrap one around each scallop quarter.
Thread on to 12 soaked wooden skewers, interspersing with half slices of orange.
Barbecue for about 2 minutes on each side until lightly golden and the scallops are just cooked, brushing frequently with any remaining marinade during cooking.
Put the tossed salad leaves on six plates and top with the kebabs.
Chef
