Scallops and chorizo on rosemary skewers
- 12 scallops
- 12 thinly sliced pieces chorizo
- 6 rosemary stalks
- Olive oil
- Black pepper
- Thread 2 scallops and 2 thinly sliced pieces of chorizo alternately onto 1 rosemary stalks, brush with olive oil and season with black pepper.
- Repeat to make 6.
- Cook on the barbecue for 3-4 mins, rotating, until cooked through.
- Serve with lemon wedges to squeeze over.
Nutritional information per portion
- Calories 111(kcal)
- Fat 7.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.