Marinated Scallops With Cured Ham And Oranges
|Scallops||12 , shelled|
|Orange juice||1 , rind grated and juiced|
|Olive oil||30 Milliliter (2 Tablespoon)|
|White wine vinegar||15 Milliliter (1 Tablespoon)|
|Dried mixed herbs||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Thin ham slices||4 (Westphalian)|
|Oranges||2 Small, each cut into 6 slices and halved|
|Mixed salad leaves||6 Ounce, tossed in a little olive oil, vinegar, salt and freshly ground black pepper (175 Grams)|
Cut the scallops into quarters.
Mix the orange rind and juice, olive oil, vinegar, herbs and some pepper in a shallow dish.
Add the scallops, toss and leave to marinate for at least 1 hour.
Cut each slice of ham into six strips.
Wrap one around each scallop quarter.
Thread on to 12 soaked wooden skewers, interspersing with half slices of orange.
Barbecue for about 2 minutes on each side until lightly golden and the scallops are just cooked, brushing frequently with any remaining marinade during cooking.
Put the tossed salad leaves on six plates and top with the kebabs.