Grilled fig, serrano ham and scallop kebabs

May 7, 2008 (Last Updated: January 11, 2019)

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

Serves: 12 mini kebabs
Cooking Time: 1 hour

Ingredients

  • 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

Instructions

1

Mix the lemon juice, olive oil, garlic and parsley together in a non-metallic dish.

2

Separate the corals from the scallops and add the scallops to the lemon juice mixture. Mix well to coat.

3

Cover the bowls with plastic wrap and marinate in the fridge for 20 minutes.Preheat the grill to medium.

4

Drain the scallops and reserve the marinade.

5

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.

6

Cook under the grill, basting with the marinade and turning frequently until the scallops are tender and the ham is crisp, about 5 minutes.

7

To serve, transfer the scallops to a warm serving plate, spoon over the cooking juices and sprinkle with the black pepper.

 

 

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