Scallops are an ideal BBQ food, taking only minutes on the grill a hot summer’s day.
– 12 x Shetland Scallops, Trimmed
– 12 x Slices Smoked Pancetta- 1mm thick
– 4 Long Sprigs Garden Rosemary
– 30mls Honey
– 2tbls Extra Fine Capers
– 50mls Extra Virgin Olive Oil
Prepare the BBQ for Grilling.
Soak the Rosemary in Water for 20 minutes.
Wrap the Scallops in the Pancetta & carefully skewer with the Rosemary – 3 per Skewer.
Season with salt, brush with honey & grill over hot embers for 3 minutes either side.
Finish with a squeeze of lemon juice a tablespoon of olive oil & a scattering of fine capers.