{"id":782,"date":"2017-03-30T16:08:07","date_gmt":"2017-03-30T14:08:07","guid":{"rendered":"http:\/\/prosciuttiferrari.it\/spiedini-mari-monti-gamberoni-capesante-avvolte-prosciutto-parma\/"},"modified":"2017-04-27T09:35:11","modified_gmt":"2017-04-27T07:35:11","slug":"parma-ham-wrapped-scallop-and-king-prawn-surfnturf-skewers","status":"publish","type":"post","link":"https:\/\/prosciuttiferrari.it\/en\/parma-ham-wrapped-scallop-and-king-prawn-surfnturf-skewers\/","title":{"rendered":"Parma ham wrapped scallop and king prawn surf’n’turf skewers"},"content":{"rendered":"

[vc_row][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_custom_heading heading_semantic=”h1″ text_size=”h1″]Parma ham wrapped scallop and king prawn surf’n’turf skewers[\/vc_custom_heading][vc_single_image media=”23″ media_width_use_pixel=”yes” media_width_pixel=”210″][vc_single_image media=”443″ media_width_percent=”100″ media_ratio=”four-three”][vc_custom_heading]Ingredients[\/vc_custom_heading][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]FOR\u00a04<\/strong>
\n4 long stems of fresh rosemary
\n4 slices of Parma ham Ferrari cut in half lengthwise
\n8 scallops
\n12 raw king prawns
\nExtra virgin olive oil[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]SALSA<\/strong>
\n2 handfuls of chopped coriander
\n3 tbsp capers
\n3 tbsp diced cucumber
\n1 tbsp chopped red onion
\n\u00bd green chilli, finely chopped
\n4 tbsp of extra virgin olive oil
\nZest and juice of 1 lemon
\nZest and juice of 1 lime
\nSalt and black pepper[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_custom_heading]Preparation[\/vc_custom_heading][vc_column_text]Strip the leaves off the rosemary spears leaving 2-3 cm leaves at the end of the each.
\nWrap 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.
\nCombine all the ingredients for the salsa and seasone to taste.
\nHeat 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.
\nServe the skewers with plenty of salsa and green leafy salad leaves.[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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