Absolutely delicious as a snack at a cocktail party, the sweet preserved figs can be replaced with fresh figs when they’re in season.
TO DRINK: An off-dry wine like Springfield Méthode Ancienne will work with the figs and Serrano ham, yet be as delicate as the scallops.
Grilled fig, serrano ham and scallop kebabs
- 30ml lemon juice
- 45ml olive oil
- 2 garlic cloves, finely chopped
- 20ml flat-leaf parsley, chopped
- 12 scallops, preferably with corals, shelled
- 12 wafer-thin slices Serrano ham
- 2 preserved figs, cut into quarters
- coarse black pepper, to taste
Mix the lemon juice, olive oil, garlic and parsley together in a non-metallic dish.
Separate the corals from the scallops and add the scallops to the lemon juice mixture. Mix well to coat.
Cover the bowls with plastic wrap and marinate in the fridge for 20 minutes.Preheat the grill to medium.
Drain the scallops and reserve the marinade.
Scrunch up a slice of Serrano ham and thread it onto a wooden skewer, followed by a wedge of fig, a scallop and the coral of the scallop. Finish with a scrunched-up piece of Serrano ham. Repeat the process until all the ingredients are used.
Cook under the grill, basting with the marinade and turning frequently until the scallops are tender and the ham is crisp, about 5 minutes.
To serve, transfer the scallops to a warm serving plate, spoon over the cooking juices and sprinkle with the black pepper.