• 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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