Parma ham wrapped scallop and king prawn surf'n'turf skewers


4 long stems of fresh rosemary
4 slices of Parma ham Ferrari cut in half lengthwise
8 scallops
12 raw king prawns
Extra virgin olive oil

2 handfuls of chopped coriander
3 tbsp capers
3 tbsp diced cucumber
1 tbsp chopped red onion
½ green chilli, finely chopped
4 tbsp of 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 2-3 cm leaves at the end of the each.
Wrap a strip of Parma Ham Ferrari around each scallop. Tread a prawn onto each rosemary skewer followed by a Prosciutto di Parma Ferrari-wrapped scallop.
Combine all the ingredients for the salsa and seasone to taste.
Heat a lightly oied heavy based frying pan, gridle or barbecue and cook the skewers for 1-2 minute each side until the prawns are pin and no longer raw, and the scallops are firm to touch.
Serve the skewers with plenty of salsa and green leafy salad leaves.